A fondant potatoes recipe for tender, golden spuds. Cooked with butter, stock and thyme, fondant potatoes are the perfect side to a roast
Ingredients
- 1kg new potatoes evenly sized, small
- 25g butter
- 100ml chicken or vegetable stock
- 2 tbsp olive oil
- few thyme sprigs
Method
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Heat oven to 190C/170C fan/gas 5.
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Peel the potatoes and pat dry with kitchen paper.
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Heat the oil and butter in a flameproof dish, add the potatoes and brown all over. This will take about 5 mins.
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Season well, add the thyme sprigs and stock, and bring to the boil. Transfer the dish to the oven, uncovered.
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Cook for 25-30 mins until the potatoes are tender.