Presented by: Peggy Keene, from Seattle

serves 4

Ingredients

• 2 pounds scrubbed potatoes
• 6 tablespoons butter
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 3 cloves garlic, peeled
• 4 peeled shallots
• 1/3 cup chopped parsley

Preparation

Early in the day cut potatoes into bite-size chunks and simmer until tender, about 10 to 15 minutes. Drain and refrigerate until ready to use.

Preheat oven to 350 degrees. Melt butter. Place salt, butter, olive oil, garlic, shallots, parsley, salt and pepper in the bowl of a food processor fitted with a steel blade. Blend until thoroughly combined. Pour into a large bowl and stir in butter mixture. Add potatoes to bowl, and use a large spoon or your hands to gently mix and cover potatoes with goop on all sides.

Transfer mixture to a 9 x 13inch baking dish, spreading potatoes out in a single layer. Bake for 1 1/2 hours until crispy, stirring occasionally.