Fondant potatoes
- serves 3
- prep 10 mins
- cook 1 hr
- gm 6
Overview
Ingredients
4 - 8 otatoes
2 tbsp olive oil
3 tbsp butter
2 cloves garlic
1 tsp dried (2 springs fresh) thyme
240ml vegetable broth
½ tsp salt
¼ tsp black pepper
To serve
fresh thyme
salt
black pepper
Method
Preheat the oven to 200°C / Gas Mark 6.
Peel the potatoes and slice the ends into flats. The more surface area on the flats the better as they get a good texture where they touch the pan.
Heat an oiled iron-skillet on the hob on high. Once hot, place the potatoes in the pan for 5-6 minutes, until golden grown. Keep an eye on them so they don't stick.
Turn the potatoes over, reduce the heat to medium-high and cook for a further 5-6 minutes, until golden brown.
Add the butter, garlic and thyme to the pan.
Stir the garlic and thyme with the melted butter to infuse the flavours for a minute, then baste the potatoes.
Remove the garlic so it doesn't burn, and carefully pour the vegetable broth around the potatoes. Go slow so it doesn't splash.
Sprinkle the potatoes with the salt and pepper and place the skillet into the oven to cook for 35 minutes.
The potatoes are cooked when they are soft enough to easily push a knife through. If not, give them another 5-10 mins in the oven; if the pan is dry add a little more hot stock.
Once done, serve topped with sprigs of fresh thyme and a sprinkling of salt and pepper to taste.
