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Fondant potatoes
- Published: 18 Nov 20
- Updated: 18 Mar 24
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.
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If you fancy classic roasties instead, try our perfect roast potatoes.
-
Serves 6-8 as a side
-
Hands-on time 10 min, simmering time 25-30 min
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
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.
- Recipe from November 2020 Issue
Nutrition
- Calories
- 256kcals
- Fat
- 9g (4.3g saturated)
- Protein
- 4g
- Carbohydrates
- 37.6g (1.8g sugars)
- Fibre
- 4.1g
- Salt
- trace
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