Creamy garlic potatoes

Cut the peeled potatoes into 2 cm bite sized pieces.

Put them in a stock pot in a flat layer, add water just to barely cover, season generously with sea salt and set over high heat.

Heat the olive oil in a large fry pan over medium heat.

Add the chopped shallot and garlic and stir continuously two to three minutes until the shallot is translucent and the garlic fragrant.

Add the flour and stir about two minutes to cook off the raw flavour.

Add the oregano and thyme and mix quickly.

Add the milk and the vegetable broth and mix gently about four minutes until slightly creamy.

Add the grated cheese, chopped parsley and lemon juice, season with sea salt and black pepper, mix, and lower to a low heat.

After 20 to 25 minutes the potatoes are just cooked through and al dente; test with a toothpick, and do not overcook or they break apart.

Drain the potatoes into a colander, add them gently to the sauce and mix gently.

Off the heat, transfer to a serving dish and garnish with fresh parsley.