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 lemon, peeled with a vegetable peeler
about 600ml gluten- and wheat-free chicken or vegetable stock (check the label)
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.