Basic fondant potatoes
- Mary Cadogan
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Serves 8
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 5 out of 5.10 ratingsRate
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A fondant potatoes recipe for tender, golden spuds. Cooked with butter, stock and thyme, fondant potatoes are the perfect side to a roast
Freezable
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1kg new potatoes
evenly sized, small
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25g butter
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100ml chicken or vegetable stock
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2 tbsp olive oil
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few thyme
sprigs
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Nutrition: per serving
-
kcal138
-
fat6g
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saturates2g
-
carbs19g
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sugars2g
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fibre2g
-
protein3g
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salt0.1g
low
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Method
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step 1
Heat oven to 190C/170C fan/gas 5.
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step 2
Peel the potatoes and pat dry with kitchen paper.
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step 3
Heat the oil and butter in a flameproof dish, add the potatoes and brown all over. This will take about 5 mins.
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step 4
Season well, add the thyme sprigs and stock, and bring to the boil. Transfer the dish to the oven, uncovered.
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step 5
Cook for 25-30 mins until the potatoes are tender.
Recipe from Good Food magazine, July 2012
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A star rating of 5 out of 5.10 ratings
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