These make a delicious change to steamed or boiled potatoes – they can be made ahead and finished on the stove top
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
- 2sprigs thyme, leaves only
Method
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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.
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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.
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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.