Herby fondant potatoes
Add to favourite + Print Print

Herby fondant potatoes

By Sarah Cook

Trim your spuds, fry whole, then simmer with stock, rosemary, thyme and lemon to create a perfectly tender side dish

  • Prep:10 mins
    Cook:1 hrs 15 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 272
  • fat 8g
  • saturates 1g
  • carbs 41g
  • sugars 2g
  • fibre 4g
  • protein 9g
  • salt 0.3g

Ingredients

  • 1½ kg small floury potatoes, 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)

Method

  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.

  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.

Suggested recipes from this collection...