Herby fondant potatoes
- Sarah Cook
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Serves 6
Easy
Prep: 10 mins
Cook: 1 hr and 15 mins
0 reviews
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Trim your spuds, fry whole, then simmer with stock, rosemary, thyme and lemon to create a perfectly tender side dish
Dairy-free
Egg-free
Gluten-free
Healthy
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 ½kg small floury potato
like Desirée or Maris Piper, peeled
-
4 tbsp olive oil
-
3 garlic cloves
bashed
-
3 thyme
sprigs
-
3 lemon thyme
sprigs
-
2 rosemary
sprigs
-
3 bay leaves
-
pared zest 1 lemon
peeled with a vegetable peeler
-
about 600ml gluten- and wheat-free chicken or vegetable stock
(check the label)
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Nutrition: per serving
-
kcal272
-
fat8g
-
saturates1g
-
carbs41g
-
sugars2g
-
fibre4g
-
protein9g
-
salt0.3g
low
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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.
Recipe from Good Food magazine, December 2012
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