Pommes Forestière by Finn Tonry

Ingredients:

300g Jersey Royals
1 tbsp Olive Oil
1 tbsp Salted Butter
1 Bunch Parsley
2 tbsp Chopped Tarragon
3 Garlic Cloves
3 Thyme Sprigs
2 Shallots
300g Wild Mushrooms
Salt
Black Pepper
1 Lemon

Method:

Wash the potatoes in cold water and transfer to a large saucepan. Cover with cold water, add a tablespoon salt and bring to a simmer. Simmer for 10 minutes or so until the potatoes are knife tender, drain and leave to steam dry.

While they’re cooking, roughly chop the mushrooms, chop the herbs, dice the shallots and smash the garlic, leaving the skin on.

Set a heavy-bottomed frying pan over a medium heat. Once hot, add the olive oil followed by the potatoes. Cook for a few minutes until the skin begins to take on a little colour. Add the garlic cloves, shallots, thyme, mushrooms and butter and cook over a medium heat, tossing regularly until the potatoes and mushrooms are beautifully coloured, about 5-6 minutes.

Add the chopped herbs and cook for another few minutes before seasoning with lemon juice, salt and black pepper to taste. Plate up and enjoy.