Garlicky fondant potatoes

Garlicky fondant potatoes

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(46 ratings)

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Cooking time

Ready in about an hour - plus chilling

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
195
protein
4g
carbs
31g
fat
7g
saturates
3g
fibre
2g
sugar
0g
salt
0.58g

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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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.

Recipe from Good Food magazine, January 2005

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Comments

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moosepup79's picture
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Lovely change from the usual roasties, simple and very tasty.

patto4795's picture
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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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