Garlicky fondant potatoes
- Preparation and cooking time
- Total time
- Ready in about an hour - plus chilling
- Easy
- Serves 8
Skip to ingredients
- 1 tsp olive oil
- 50g butter
- 2 garlic clovescrushed
- 2 x 750g bags Charlotte potatoescut in half if large
- 1l hot vegetable stock
- 2sprigs thymeleaves only
Nutrition: per serving
- kcal195
- fat7g
- saturates3g
- carbs31g
- sugars0g
- fibre2g
- protein4g
- salt0.58glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Heat the oil and butter in a large roasting tin. Add the garlic and cook over a medium heat for 2 mins. Tip in the potatoes and toss to coat in the garlic butter and oil.
step 2
Pour the stock over the potatoes and season with pepper and a little salt. Bring to the boil then transfer to the oven. Cook for 40-45 mins or until tender.
step 3
Transfer to the stove-top and toss over a medium heat until most of the liquid has been absorbed and turned to a shiny glaze – about 15 mins. Tip potatoes into a warm serving dish and scatter over the thyme and serve.
