Cider fondant potatoes
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Cider fondant potatoes

By Lucy Netherton

Contains pork – recipe is for non-Muslims only
Even though these are cooked in cider,
all it adds is a sweet apple flavour that
kids will love, and all the alcohol is burnt
off during the cooking

  • Prep:5 mins
    Cook:1 hrs
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 158
  • fat 7g
  • saturates 3g
  • carbs 19g
  • sugars 2g
  • fibre 2g
  • protein 4g
  • salt 0.2g

Ingredients

  • 6 medium floury potatoes, such as Maris Piper
  • 25g butter
  • 2 tbsp olive oil
  • 2 garlic cloves, bashed
  • few sprigs thyme
  • 300ml cider
  • 300ml chicken stock

Method

  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.

  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.

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