Points to remember:
- Trim the top and bottom of each potato so that it lies flat on both sides.
- Fry the potatoes on both sides until dark golden.
- Add garlic and herbs, then pour in enough stock to go halfway up the potatoes.
- Simmer for 20-30 mins on one side, then another 20-30 mins on the other, topping up with extra stock if it evaporates.
- Season and serve.
See our herby fondant potatoes recipe.