Herby fondant potatoes

Herby fondant potatoes

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Prep: 10 mins Cook: 1 hr, 15 mins


Serves 6

Trim your spuds, fry whole, then simmer with stock, rosemary, thyme and lemon to create a perfectly tender side dish

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Vegetarian

Nutrition: per serving

  • kcal272
  • fat8g
  • saturates1g
  • carbs41g
  • sugars2g
  • fibre4g
  • protein9g
  • salt0.3g


  • 1½ kg small floury potato, like Desirée or Maris Piper, peeled



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 garlic cloves, bashed
  • 3 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 lemon thyme sprigs
  • 2 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 bay leaves
  • pared zest 1 lemon, peeled with a vegetable peeler



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • about 600ml gluten- and wheat-free chicken or vegetable stock (check the label)


  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.

  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.

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Comments, questions and tips

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2nd Dec, 2013
No, this didn't work for me. All was well with the frying on both sides, but just a mess at the 'pour enough stock to go halfway up the side of the potatoes'. The crispy bottom comes off when you try to turn it over thus undoing all the previous frying to achieve the golden brown look. You are left with a half boiled potato in mush which has one lovely golden side. I popped it in the oven at this point to try and salvage something. I wouldn't bother with this recipe again, I'm sure others can make a better job of it. As far as I'm concerned 'Go straight to roast potatoes'.
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