Herby fondant potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 1 ½kg small floury potatolike Desirée or Maris Piper, peeled
- 4 tbsp olive oil
- 3 garlic clovesbashed
- 3 thymesprigs
- 3 lemon thymesprigs
- 2 rosemarysprigs
- 3 bay leaves
- pared zest 1 lemonpeeled with a vegetable peeler
- about 600ml gluten- and wheat-free chicken or vegetable stock(check the label)
Nutrition: per serving
- kcal272
- fat8g
- saturates1g
- carbs41g
- sugars2g
- fibre4g
- protein9g
- salt0.3glow
Method
step 1
Trim the top and bottom of each potato so that they lie flat on both sides. Heat the oil in a large frying pan or flameproof casserole and fry the potatoes on both sides until dark golden, 10-15 mins.
step 2
Poke in the garlic, thyme, rosemary, bay leaves and zest, then pour in enough stock to go halfway up the side of the potatoes. Simmer for 20-30 mins, then turn the potatoes and cook the other side for a further 20-30 mins, topping up with more stock if it evaporates. Continue cooking until the potatoes are really tender and most of the stock has gone. Season well and serve.
