Fondant potatoes

By: Sophie Austen-Smith
Former deputy food editor, delicious.

These 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, try our perfect roast potatoes.

Ingredients

You’ll also need…

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.
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.
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.

Recipe from November 2020 Issue

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