Fondant potatoes

Fondant Potatoes

A favourite among chefs, these fondant potatoes are beautifully seasoned with rosemary and thyme - add to your Sunday roast this weekend.

Prep Time: 50 minutes

Serves: 6 servings

Ingredients

  • 6 medium Maris Piper potatoes
  • 1 tbsp olive oil
  • 200g unsalted butter, cubed
  • 4 large garlic cloves, slightly crushed
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 200ml chicken or vegetable stock

Method

STEP 1

Slice the ends off the potatoes so they lie flat on either side

STEP 2

Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5 - 7 minutes, or until deep golden brown. Then, flip and fry on the other side. Add the butter to the pan to melt.

STEP 3

Scatter the garlic and herbs around the potatoes and season well.

STEP 4

Carefully pour the stock around the veg, keeping mindful of any hot butter that may splash out. Cover and simmer gently for 25 - 30 minutes, or until the potatoes are tender, then serve.