Try anything new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They are lovely when served as component of a Sunday roast
Nutrition and additional info
Nutrition: Per serving
- kcal 409
- unwanted fat 29g
- saturates 18g
- carbs 30g
- sugars 2g
- fibre 3g
- protein 4g
- salt .2g
6 medium Maris Piper article” data-tooltip-w >potatoes
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Slice the ends off the potatoes so they lay flat on both side.
Heat the oil in a pan over a medium-minimal heat. When hot, add the potatoes reduce-side down. Fry for five-7 mins, or till deep golden brown, then flip and fry on the other side. Include the butter to the pan to melt.
Scatter the garlic and herbs around the potatoes and season well. Meticulously pour the stock all around the veg, being conscious of any hot butter that could splash out. Cover and simmer gently for 25-thirty mins, or until finally the potatoes are tender, then serve.