Crushed New Potatoes with Shallots, Garlic and Olive Oil

Scrape the new potatoes and cook in salted water until just cooked.

Meanwhile peel and finely chop the shallots and garlic cloves. Slowly fry the shallots in some olive oil until soft but not brown, add the garlic and cook for a few more minutes.

Drain the potatoes, dry in the steam and then roughly chop with a knife and season to taste. Add the olive oil, shallots and garlic. Keep warm in the oven for five minutes or more at say 325°F/170°C/Reg3.