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Young garlic, herbs and watercress bring the earthy taste of spring to these potatoes which are first boil, then smash and finally roasted until crisp. If you haven’t yet tried this technique, give it a go. (Recipe by Jill Dupleix; Photography by Ian Wallace & Kate Whitaker)

Young garlic, herbs and watercress bring the earthy taste of spring to these potatoes which are first boil, then smash and finally roasted until crisp. If you haven’t yet tried this technique, give it a go. (Recipe by Jill Dupleix; Photography by Ian Wallace & Kate Whitaker)

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