Sunday lunch recipe for 6 people, takes only 40 mins; recipe has potato, olive oil, butter, garlic clove, rosemary, thyme and vegetable stock.
Fondant potatoes
Course: Sunday lunch
Servings
6
servings
Prep time
8 mins
Ingredients
- Garlic Clove: 4 large garlic cloves, bashed
- Olive Oil: 1 tbsp olive oil
- Vegetable Stock: 200ml chicken or vegetable stock
- Butter: 200g unsalted butter, cubed
- Thyme: 2 sprigs thyme
- Rosemary: 2 sprigs rosemary
- Potato: 6 medium Maris Piper potatoes
Directions
- Slice the ends off the potatoes so they lay flat on either side.
- Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
- Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.
