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Fondant potatoes in a pan

Fondant potatoes

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A star rating of 4.3 out of 5.33 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast

Nutrition: Per serving
NutrientUnit
kcal409
fat29g
saturates18g
carbs30g
sugars2g
fibre3g
protein4g
salt0.2g
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Ingredients

  • 6 medium Maris Piper potatoes
  • 1 tbsp olive oil
  • 200g unsalted butter, cubed
  • 4 large garlic cloves, bashed
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 200ml chicken or vegetable stock

Method

  • STEP 1

    Slice the ends off the potatoes so they lie flat on either side.

  • STEP 2

    Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.

  • STEP 3

    Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.

Goes well with

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Overall rating

A star rating of 4.3 out of 5.33 ratings
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