Cider fondant potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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- 6 medium floury potatoessuch as Maris Piper
- 25g butter
- 2 tbsp olive oil
- 2 garlic clovesbashed
- few sprigs thyme
- 300ml cider
- 300ml chicken stock
Nutrition: per serving
- kcal158
- fat7g
- saturates3g
- carbs19g
- sugars2g
- fibre2g
- protein4g
- salt0.2glow
Method
step 1
Peel potatoes and trim the two longer sides so potatoes lie flat on both sides. Heat butter and oil in a frying pan large enough to hold all of the potatoes. When the fat is hot, fry on both sides until dark golden, around 10-15 mins, then add garlic.
step 2
Pour in enough cider and stock to go halfway up the side of the potatoes. Simmer for 20 mins, then turn and cook the other side for 20 mins. Top up with cider and stock if the liquid evaporates. Transfer to oven for 10 mins at 180C/160C/ gas 4 once the pork is resting, until cooked through and most of the liquid has evaporated.
