HERBY FONDANT POTATOES

Herby fondant potatoes image

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

Provided by Sarah Cook

Time 1h25m

Number Of Ingredients 9

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 272 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium