The BBC Good Food logo
Cider fondant potatoes

Cider fondant potatoes

A star rating of 4.7 out of 5.3 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Even though these are cooked in cider,
all it adds is a sweet apple flavour that
kids will love, and all the alcohol is burnt
off during the cooking

Nutrition: per serving
HighlightNutrientUnit
kcal158
fat7g
saturates3g
carbs19g
sugars2g
fibre2g
protein4g
low insalt0.2g
Advertisement

Ingredients

  • 6 medium floury potatoes , such as Maris Piper
  • 25g butter
  • 2 tbsp olive oil
  • 2 garlic cloves , bashed
  • few sprigs thyme
  • 300ml cider
  • 300ml chicken stock

Method

  • STEP 1

    Peel potatoes and trim the two longer sides so potatoes lie flat on both sides. Heat butter and oil in a frying pan large enough to hold all of the potatoes. When the fat is hot, fry on both sides until dark golden, around 10-15 mins, then add garlic.

  • STEP 2

    Pour in enough cider and stock to go halfway up the side of the potatoes. Simmer for 20 mins, then turn and cook the other side for 20 mins. Top up with cider and stock if the liquid evaporates. Transfer to oven for 10 mins at 180C/160C/ gas 4 once the pork is resting, until cooked through and most of the liquid has evaporated.

Recipe from Good Food magazine, May 2011

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content