Steam the potatoes in the instant pot for 7 minutes, manual/quick release. If you don't have an Instant Pot then parboil them till a fork goes through - not super soft.
Press the potatoes down with the back of a fork to "crack" them just a little - those beautiful bits will get lots of flavour.
Heat the oil in a large wok, add the clove of garlic, stir fry 30 seconds.
Add 2 tbsp of butter, tip in the potatoes as soon as it melts.
Now put in 1 tsp of green chilli paste and a few pinches of salt and stir fry on high heat till most of the smashed edges are crispy and golden - 5 to 7 minutes
Taste for seasoning and see if you want to add the remaining green chillies and butter. Serve hot. These reheat well on the wok too.
