Instructions

1. Cut the potatoes into bite-sized chunks then put them in a pot of lightly salted water. Bring to the boil, turn the heat down and simmer for 10 minutes. Drain and keep cool or refrigerate for later use.
2. Cut the leek into rings.
3. Heat the oil in a large frying pan and gently sauté the leek for about 8 minutes over low heat.
4. Add the potatoes and thyme, turn up the heat, and fry until they are lightly browned – longer if you want the potatoes to be more crunchy.
5. Stir in the garlic and lemon zest, season with salt and pepper, then turn off the heat.
6. Serve with fresh herbs scattered on top.