Garlicky fondant potatoes

Garlicky fondant potatoes

These make a delicious change to steamed or boiled potatoes - they can be made ahead and finished on the stove top

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Ready in about an hour - plus chilling
Vegetarian

Vegetarian, Low-fat

Method

  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

Recipe from Good Food magazine, January 2005.

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Latest comments and suggestions

  • 22 November 2007

    Patto rated and commented on this recipe

    5 stars

    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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  • Binder photo Dee

    20 December 2007

    Dee rated this recipe

    5 stars

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  • 26 December 2007

    Moosepup rated and commented on this recipe

    4 stars

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

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  • 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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  • 13 January 2008

    Catwitch rated and commented on this recipe

    5 stars

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

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  • 14 June 2008

    wendy rated and commented on this recipe

    4 stars

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

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  • 29 June 2008

    gingergarlic rated and commented on this recipe

    5 stars

    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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  • 04 August 2008

    Rebecca rated and commented on this recipe

    5 stars

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

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  • 28 February 2009

    mrsvandicamp commented on this recipe

    Do not make these otherwise you will end up addicted honestly I make them constantly lol!! Amazing (:

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  • 10 March 2009

    Tracy rated and commented on this recipe

    1 stars

    Really not sure what did wrong with these but i followed instruction to the letter and they just ended up tasting like potatoes !!?? I might have another go with more garlic and less stock .

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  • 11 May 2009

    duluwa rated and commented on this recipe

    5 stars

    I should've listened to mrsvandicamp, these really are addictive! Would definitely make again :)

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  • 15 May 2009

    dawn rated and commented on this recipe

    4 stars

    These were really nice but i didnt have any thyme so i just added some dried herbs and a pinch of rosemary. lovely!

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  • 05 August 2009

    dreamywings1 rated and commented on this recipe

    5 stars

    YUMMY YUMMY YUMMY whole family loved these and they taste just as good eaten cold.

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  • 10 August 2009

    Lingdada rated and commented on this recipe

    5 stars

    I just love and use regular fresh garlic in a few dishes..so as not to overdose on it.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Ready in about an hour - plus chilling
Vegetarian

Vegetarian, Low-fat

So tasty and low fat!

Ingredients

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

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