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Garlicky fondant potatoes

Garlicky fondant potatoes

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  • Preparation and cooking time
    • Total time
    • Ready in about an hour - plus chilling
  • Easy
  • Serves 8

These make a delicious change to steamed or boiled potatoes - they can be made ahead and finished on the stove top

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal195
fat7g
saturates3g
carbs31g
sugars0g
fibre2g
protein4g
low insalt0.58g
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Ingredients

  • 1 tsp olive oil
  • 50g butter
  • 2 garlic cloves , crushed
  • 2 x 750g bags Charlotte potatoes , cut in half if large
  • 1l hot vegetable stock
  • 2sprigs thyme , leaves only

Method

  • STEP 1

    Heat oven to 200C/fan 180C/gas 6. Heat the oil and butter in a large roasting tin. Add the garlic and cook over a medium heat for 2 mins. Tip in the potatoes and toss to coat in the garlic butter and oil.

  • STEP 2

    Pour the stock over the potatoes and season with pepper and a little salt. Bring to the boil then transfer to the oven. Cook for 40-45 mins or until tender.

  • STEP 3

    Transfer to the stove-top and toss over a medium heat until most of the liquid has been absorbed and turned to a shiny glaze – about 15 mins. Tip potatoes into a warm serving dish and scatter over the thyme and serve.

Goes well with

Recipe from Good Food magazine, January 2005

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Overall rating

A star rating of 4.7 out of 5.62 ratings
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