Post by kickingfrog on Dec 1, 2013 19:20:29 GMT
Herby Fondant Potatoes
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 unwaxed lemon, peeled with a vegetable peeler
about 600ml gluten- and wheat-free 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.
Recipe from Good Food magazine, December 2012
www.bbcgoodfood.com/recipes/2767666/herby-fondant-potatoes