Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They’re gorgeous when served as part of a Sunday roast
Prep:8 mins
Serves 6
6 medium Maris Piper potatoes1 tbsp olive oil200g unsalted butter, cubed4 large garlic cloves, bashed 2 sprigs rosemary2 sprigs thyme200ml chicken or vegetable stock
STEP 1Slice the ends off the potatoes so they lie flat on either side.STEP 2Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.STEP 3Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.
