Herby fondant potatoes
Trim your spuds, fry whole, then simmer with stock, rosemary, thyme and lemon to create a perfectly tender side dish
- Prep: 10 mins
Cook: 1 hrs 15 mins
- Serves 6
- Easy
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)
Method
-
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.
-
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.
from 999999999999 http://ift.tt/1RmkFWI
