Perfect fondant potatoes


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Slow roasted in butter and stock, these potatoes look fancy but are actually incredibly easy to cook.

9 Ingredients

  • 6 large red-skinned potatoes, peeled (see note)

  • 2 tbsp extra virgin olive oil

  • 65g butter, chopped

  • 3 large sprigs fresh rosemary

  • 4 sprigs fresh thyme

  • 4 garlic cloves, peeled, bruised

  • 1 1/2 cups Massel Chicken Style Liquid Stock

  • Extra fresh rosemary, to serve

  • Extra fresh thyme, to serve

4 Method Steps

  • Step 1

    Trim ends of potatoes

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    (6 large red-skinned potatoes, peeled (see note)) to make each potato the same length. Cut in half crossways.

  • Step 2

    Preheat oven to 200C/180C fan-forced. Heat oil (2 tbsp extra virgin olive oil) in a large oven-proof frying pan. Cook potato for 8 to 10 minutes each side, or until well-browned.

  • Step 3

    Add butter (65g butter, chopped), rosemary (3 large sprigs fresh rosemary), thyme (4 sprigs fresh thyme) and garlic (4 garlic cloves, peeled, bruised) to pan. Cook for 1 minute or until butter is foamy. Add stock (1 1/2 cups Massel Chicken Style Liquid Stock). Season well with salt and pepper. Transfer pan to oven.

  • Step 4

    Roast for 35 to 40 minutes, turning halfway through cooking, until potato is tender. Sprinkle with extra fresh rosemary (Extra fresh rosemary, to serve) and thyme (Extra fresh thyme, to serve). Serve.

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Recipe Notes

Choose potatoes that are the same size and are quite rounded in the middle.

Image by Nigel Lough

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