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Ingredients
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh tarragon or parsley
- salt and black pepper
- 3 medium potatoes (600 g/1 1/4 lb), peeled
- 60 g (2 oz) unsalted butter
- 2 tablespoons olive oil
Method
1. Mix the chives, tarragon or parsley, and salt and pepper in a bowl. Coarsely grate the potatoes and squeeze out excess moisture. Add to the herb mixture and combine well.
2. Heat half the butter and oil in a large non-stick frying pan over medium heat, until it starts to foam. Cook heaped tablespoonsful of the potato and herb mixture for 2 minutes. Turn and cook for approximately 2-3 minutes, or until golden. Drain on paper towels; keep warm. Add remaining butter and oil to pan. Repeat process using all the mixture.
