• 1 ½kg small floury potato, like Desirée or Maris Piper, peeled
  • 4 tbsp olive oil
  • 3 garlic cloves, bashed
  • 3 thyme sprigs
  • 3 lemon thyme sprigs
  • 2 rosemary sprigs
  • 3 bay leaves
  • pared zest 1 lemon, peeled with a vegetable peeler
  • about 600ml gluten- and wheat-free chicken or vegetable stock (check the label)


  • STEP 1

    Trim the top and bottom of each potato so that they lie flat on both sides. Heat the oil in a large frying pan or flameproof casserole and fry the potatoes on both sides until dark golden, 10-15 mins.

  • STEP 2

    Poke in the garlic, thyme, rosemary, bay leaves and zest, then pour in enough stock to go halfway up the side of the potatoes. Simmer for 20-30 mins, then turn the potatoes and cook the other side for a further 20-30 mins, topping up with more stock if it evaporates. Continue cooking until the potatoes are really tender and most of the stock has gone. Season well and serve.

Goes well with


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