Fondant potatoes

Fondant potatoes

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 8

Cook your new potatoes in stock, butter and thyme until the cooking liquor has reduced to a glaze for really tender spuds

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
138
protein
3g
carbs
19g
fat
6g
saturates
2g
fibre
2g
sugar
2g
salt
0.1g

Ingredients

  • 1kg evenly sized small new potatoes
  • 2 tbsp olive oil
  • 25g butter
  • few thyme sprigs
  • 100ml chicken or vegetable stock

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Method

  1. Heat oven to 190C/170C fan/gas 5. Peel the potatoes and pat dry with kitchen paper. Heat the oil and butter in a flameproof dish, add the potatoes and brown all over – this will take about 5 mins. Season well, add the thyme sprigs and stock, and bring to the boil.
  2. Transfer the dish to the oven, uncovered, and cook for 25-30 mins until the potatoes are tender.

Recipe from Good Food magazine, July 2012

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Comments

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slangridge's picture
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Delicious... I had no thyme so used rosemary instead... perfect to go with casserole as it is very comforting.

mylococos's picture
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For 2 people I halved the potatoes but stayed with the original amounts for everything else... extremely tasty and easy to do.

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