- 1kg new potatoes evenly sized, small
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- few thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 100ml chicken or vegetable stock
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.
Transfer the dish to the oven, uncovered, and cook for 25-30 mins until the potatoes are tender.