Lightly crushing the cooked potatoes helps the sauce to soak in.
1kg small, new potatoes (about the size of golf balls)
40ml olive oil
80g unsalted butter
100g flat-leaf parsley leaves
coarsely ground black pepper
1. Boil potatoes in a pot of salted water until tender, about 10 to 12 minutes. (The time will depend largely on the size of the potato. Test by inserting a fork or paring knife into the potato; it should insert easily with no resistance). Drain and set aside.
2. Heat olive oil and butter in a large frying pan over medium-high heat. Once butter is melted, add parsley leaves and swirl to coat. Let them fry in the butter until crisped, about three minutes. Remove from heat.
3. Using your hands, gently crush each potato and place in a serving bowl. Spoon browned butter and crisp parsley over them, and sprinkle with flaky salt and coarsely ground pepper to finish.
Serve with: Alison Roman's springy fish stew