
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.