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Garlicky fondant potatoes

These make a delicious change to steamed or boiled potatoes - they can be made ahead and finished on the stove top

  • Ready in about an hour - plus chilling
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 195
  • Carbohydrates 31
  • Saturated Fat 3
  • Sugar 0
  • Protein 4
  • Fat 7
  • Fibre 2
  • Salt 0.58

Nutrition per serving

  • Calories 195
  • Carbohydrates 31
  • Saturated Fat 3
  • Sugar 0
  • Protein 4
  • Fat 7
  • Fibre 2
  • Salt 0.58

Ingredients

  • 1 tsp olive oil
  • 50g butter
  • 2 garlic cloves, crushed
  • 2 x 750g bags Charlotte potatoes, cut in half if large
  • 1l hot vegetable stock
  • 2 sprigs thyme, leaves only

Method

  1. Heat oven to 200C/fan 180C/gas 6. Heat the oil and butter in a large roasting tin. Add the garlic and cook over a medium heat for 2 mins. Tip in the potatoes and toss to coat in the garlic butter and oil.

  2. Pour the stock over the potatoes and season with pepper and a little salt. Bring to the boil then transfer to the oven. Cook for 40-45 mins or until tender.

  3. Transfer to the stove-top and toss over a medium heat until most of the liquid has been absorbed and turned to a shiny glaze – about 15 mins. Tip potatoes into a warm serving dish and scatter over the thyme and serve.

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