450 grams red skinned new potatoes
2 tbsp extra virgin olive oil
Sea salt flakes
2 whole unpeeled garlic cloves
Juice and zest of half a lime or lemon
1. Place the potatoes and garlic into a saucepan, cover with stock and cook for about 15 minutes or until tender, drain well.
2. Remove and garlic, take off the skin and pound using a pestle and mortar until a purée, mix in the olive oil.
3. Lightly crush the potatoes with a fork, mix in the zest and juice of a lime, then drizzle over a little garlic olive oil to moisten and sprinkle with sea salt