Herby Fondant Potatoes

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

• Cooking Time Prep 10 mins
  Cook 1 hr, 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  272

• Protein

  9g

• Carbs

  41g

• Fat

  8g

• Saturates

  1g

• Fibre

  4g

• Sugar

  2g

• Salt

  0.3g

Ingredients

• 1½ kg small floury potatoes, 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)

Directions

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.

Categories: All Christmas, Healthy, Special Diets