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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Beef on a plate with roast carrots and parsnip
Beef brisket pot roast
A star rating of 4.3 out of 5.68 ratings

Follow our recipe to learn how to cook brisket in beer, resulting in a richer flavour and beautifully tender texture. Serve with mash, parsnips and mushrooms to soak up the gravy

Nutrition: Per serving

  • kcal409
  • fat29g
  • saturates18g
  • carbs30g
  • sugars2g
    low
  • fibre3g
  • protein4g
  • salt0.2g
    low
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Method

  • step 1

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

    1

  • 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.

    Frying potatoes in a pan

  • step 3

    Scatter the garlic and herbs around the potatoes and season well.

    Potatoes in butter with herbs

  • step 4

    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.

    Adding chicken stock to a pan of fondant potatoes
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Comments, questions and tips (20)

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Overall rating

A star rating of 4.3 out of 5.56 ratings

julest-001

I used 200ml chicken stock and a white wine stock pot and topped up with boiling water (I was doing double quantities anyway) and put all the herbs from the packets in, not just a couple of sprigs

gjnheli

Delicious, but be careful that if you use stock cubes or jelly that they aren’t too salty.

sallymac65

question

Hi, can these be frozen after cooking? We have loads of potatoes that have grown in the garden this year and thought this might be a great way of using them up to have another day? Thanks.

goodfoodteam avatar
goodfoodteam

Hello. Sadly we wouldn't reckoned freezing these as the potatoes texture may be effected in the freezer. Thanks for your question - Good Food Team!

geoperUkfR9OZZ

question

What am I doing wrong? As I understand it, the outsides of the potatoes are meant to be crunchy. Mine look crunchy but are in practice soft like the insides. Delicious, yes, but is this how they are meant to be?

michelleroweCjk05v3g

Excellent!!! Did not peel the potatoes. Did take a while longer to brown. Per other commenters, used only 80g of butter and was still rich, with enough sauce to pour over each potato when serving. Delish.

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