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  • Writer's pictureLucie Ellis

25. Amazing Oven Pringles & Creamy Garlicky Greens

2 mega new recipes made up last night to go with lamb 🐑

For 2-3:


4-5 medium sized potatoes

50g butter

3 sprigs of rosemary, picked

Sea salt


Heat the oven to 180. Slice the potatoes half a centimetre thick and arrange in a shallow ovenproof dish working from the outside in, leaning the slices against each other on their sides, not overlapping too much. Sprinkle with salt and rosemary needles as you go after each circle of potatoes.

Melt the butter and drizzle all over the potatoes, then slam in the oven. After 30 minutes carefully tip most of the butter off into a bowl and use it to baste the top of the potatoes. Return to the oven for another 10-20 minutes basting a couple more times. If you’re cooking them with a roast you can use meat juices to baste with 😋

Check the bottom of the potatoes are soft by piercing with the tip of a knife, and sprinkle with a bit more chopped rosemary and mint if you have it.


1 shallot, diced

1 clove garlic, crushed

A knob of butter

About 3 big handfuls of shredded spring greens

A big handful of wild garlic leaves, roughly chopped

A big handful of spinach

50ml cream


Sauté the shallot and garlic in the melted butter gently til softened. Add the greens and wild garlic, season with salt and pepper and fry for about 5 minutes over a medium heat, stirring often. Stir through the spinach and cream and cook for another minute or so til the cream bubbles, check the seasoning and eat straight away.

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