A quick an easy way to prepare potatoes to accompany roast chicken or pan-fried fish.
Peel 10 new potatoes, and cut in half lengthwise. Heat a thin layer of oil in a non-stick pan. Add a generous knob of butter and sauté the potatoes on one side until they develop a golden brown crust. Throw in a couple of cloves of smashed garlic and a few sprigs of thyme. Pour in a cup of water, season and cover with a tight fitting lid. Cook on a very gentle heat until they are cooked through – about 20 minutes.