Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast
473 kcal
/serving
40 min
Serves
6
Medium
American
Ingredients
- 6 medium Maris Piper potatoes
- 1 tbsp olive oil
- 200 g/7 oz unsalted butter cubed
- 4 large garlic cloves bashed
- 2 sprigs rosemary
- 2 sprigs thyme
- 200 ml/7 fl oz chicken or vegetable stock
Preparation
Not specified
Cooking
- Slice the ends off the potatoes so they lie flat on either side.
- Heat the oil in a pan over a medium-low heat.
- When hot, add the potatoes cut-side down.
- Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side.
- Add the butter to the pan to melt.
- Scatter the garlic and herbs around the potatoes and season well.
- Carefully pour the stock around the veg, being aware of any hot butter that may splash out.
- Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
473
Calories
8.6g
Protein
7% DV
39.0g
Carbs
13% DV
32.6g
Fat
42% DV
4.9g
Fiber
13% DV
1.8g
Sugars
31mg
Sodium
2% DV
86mg
Cholesterol
25% DV
| Diet Type | Low Sodium |
| Health Labels | Sugar Conscious Gluten Free Wheat Free Egg Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
