These are a hob-cooked halfway house between baked and roast potatoes and are brilliant as they turn golden, yet are soft and yielding within.
If you fancy classic roasties instead, try our perfect roast potatoes.
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Ingredients
- 8 medium potatoes (we used maris piper), peeled
- Splash olive oil
- 175g unsalted butter, cubed
- 3 fat garlic cloves, bashed
- 2 fresh thyme or rosemary sprigs, plus extra to garnish (optional)
- 200ml stock (vegetable or chicken)
You’ll also need…
- Wide shallow casserole with
a tight-fitting lid
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Method
- Cut a thin slice from the tops and bottoms of the potatoes so they’ll sit flat in the casserole and won’t roll around as they cook – they should be about 4cm high and evenly sized.
- Heat the oil in the casserole over a low-medium heat, then add the potatoes with one of the flat sides down and fry gently for 6-7 minutes until golden brown. Turn and repeat on the other flat side.
- Add the butter to the pan with the garlic, herbs and plenty of seasoning. Once melted, carefully pour over the stock, cover and simmer gently for 25-30 minutes or until the potatoes are tender. Serve scattered with thyme or rosemary, if you like.
Nutrition
- 256kcals Calories
- 9g (4.3g saturated) Fat
- 4g Protein
- 37.6g (1.8g sugars) Carbs
- 4.1g Fibre
- trace Salt
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