40 deliciousmagazine.co.uk
make it special.
NEXT MONTH
Our foolproof turkey recipe (it
involves cranberries), a special
nut roast with killer cheese sauce
and a fabulous new roast beefFondantpotatoes
SERVES 6-8 AS A SIDE. HANDS-ON TIME
10 MIN, SIMMERING TIME 25-30 MINFOOD
TEAM’S
TIPThese are a hob-cooked
halfway house between
baked and roast potatoes
and are brilliant as they turn
golden, yet are soft and yielding
within. If you fancy classic roasties
instead, search for ‘perfect roast
potatoes for Christmas’ at
deliciousmagazine.co.uk.- 8 medium potatoes (we used
maris piper), peeled - Splash olive oil
- 175g unsalted butter, cubed
- 3 fat garlic cloves, bashed
- 2 fresh thyme or rosemary sprigs,
plus extra to garnish (optional) - 200ml stock (vegetable or chicken)
YOU’LL ALSO NEED...
- Wide shallow casserole with
a tight-fitting lid
1 Cut a thin slice from the tops and
bottoms of the potatoes so they’ll sit
flat in the casserole and won’t roll
around as they cook – they should
be about 4cm high and evenly sized.
2 Heat the oil in the casserole over
a low-medium heat, then add the
potatoes with one of the flat sides
down and fry gently for 6-7 minutes
until golden brown. Turn and repeat
on the other flat side.
3 Add the butter to the pan with the
garlic, herbs and plenty of seasoning.
Once melted, carefully pour over the
stock, cover and simmer gently for
25-30 minutes or until the potatoes
are tender. Serve scattered with
thyme or rosemary, if you like.
PER SERVING 256kcals, 9g fat
(4.3g saturated), 4g protein,
37.6g carbs (1.8g sugars), trace salt,
4.1g fibreGENIUS
HOB
SPUDS