Perfect fondant potatoes recipe. Slow-roasted in butter and stock, these potatoes look fancy but are actually incredibly easy to cook.
15m prep
1h cook
6 servings
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 to make each potato the same length. Cut in half crossways.
Step 2
Preheat oven to 200C/180C fan-forced. Heat 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, rosemary, thyme and garlic to pan. Cook for 1 minute or until butter is foamy. Add 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 and thyme. Serve.
source – cooking365coza
