Name: Garlicky fondant potatoes
Total time: 1 h
Yield: 8
Cuisine: British
Ingredients: 1 tsp olive oil; 50g butter; 2 garlic cloves crushed; 2 x 750g bags Charlotte potatoes cut in half if large; 1l hot vegetable stock; 2sprigs thyme leaves only

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Garlicky fondant potatoes

Garlicky fondant potatoes

Lesley Waters

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Serves 8

Easy

Total time: 1 hr

Ready in about an hour - plus chilling

A star rating of 4.7 out of 5.66 ratingsRate

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These make a delicious change to steamed or boiled potatoes - they can be made ahead and finished on the stove top

Vegetarian

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Zesty roast salmon & cod

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Ingredients

Nutrition

Units:

MetricUS

1 tsp olive oil
50g butter
2 garlic cloves

crushed
2 x 750g bags Charlotte potatoes

cut in half if large
1l hot vegetable stock
2sprigs thyme

leaves only

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Nutrition: per serving

kcal195
fat7g
saturates3g
carbs31g
sugars0g
fibre2g
protein4g
salt0.58g

low

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.

Recipe from Good Food magazine, January 2005

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A star rating of 4.7 out of 5.66 ratings

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