Garlicky fondant potatoes

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Lesley Waters

7 ratings

Recipe by Lesley Waters

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1. Heat oven to 200C/fan 180C/gas 6. Heat the oil and butter in a large roasting tin. Add the garlic and cook over a medium heat for 2 mins. Tip in the potatoes and toss to coat in the garlic butter and oil.
2. Pour the stock over the potatoes and season with pepper and a little salt. Bring to the boil then transfer to the oven. Cook for 40-45 mins or until tender.
3. Transfer to the stove-top and toss over a medium heat until most of the liquid has been absorbed and turned to a shiny glaze - about 15 mins. Tip potatoes into a warm serving dish and scatter over the thyme and serve.

195 kcalories, protein 4g, carbohydrate 31g, fat 7 g, saturated fat 3g, fibre 2g, salt 0.58 g

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• Patto

  22 November 2007

  Patto rated and commented on this recipe

  

  In my opinion and as a garlic lover, this is the greatest, tastiest, moreish way i've eaten the humble spud. I do bucket loads of these at large gatherings/BBQ's and they always go within 5 minutes. I can never make enough and have handed out the recipe to many folk - Unbeatable!

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• Dee

  20 December 2007

  Dee rated this recipe

  

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• Moosepup

  26 December 2007

  Moosepup rated and commented on this recipe

  

  Lovely change from the usual roasties, simple and very tasty.

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• Catwitch

  13 January 2008

  Catwitch commented on this recipe

  An absolute winner every time! I've lost count how many people have asked me for the recipe.

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• Catwitch

  13 January 2008

  Catwitch rated and commented on this recipe

  

  An absolute winner every time! I've lost count how many people have asked me for the recipe.

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• wendy

  14 June 2008

  wendy rated and commented on this recipe

  

  great recipe, and goes so well with zesty salmon and cod resipe, will use again

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• gingergarlic

  29 June 2008

  gingergarlic rated and commented on this recipe

  

  This is a great dish to make for a dinner party as most of the cooking can be done earlier in the day.

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• Rebecca

  04 August 2008

  Rebecca rated and commented on this recipe

  

  Even my friends who don't really like potatos loved these!

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Ingredients

• 1 tsp olive oil
• 50g butter
• 2 garlic cloves , crushed
• 2 x 750g bags Charlotte potatoes , cut in half if large
• 1l hot vegetable stock
• 2 sprigs thyme , leaves only

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Difficulty and servings

Serves 8

Preperation and cooking times

Vegetarian, Low-fat

Ingredients

• 1 tsp olive oil
• 50g butter
• 2 garlic cloves , crushed
• 2 x 750g bags Charlotte potatoes , cut in half if large
• 1l hot vegetable stock
• 2 sprigs thyme , leaves only

195 kcalories, protein 4g, carbohydrate 31g, fat 7 g, saturated fat 3g, fibre 2g, salt 0.58 g

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