Fondant Potatoes
From Parfait 13 years agoIngredients
- 2kg potatoes shopping list
- 50g butter shopping list
- 400ml chicken or vegetable stock shopping list
- 1 sprig fresh thyme shopping list
- Freshly ground pepper and salt shopping list
How to make it
- 1 Peel and cut the potatoes into even-sized barrel shapes, approximately 4cm in length, 2.5cm in width.
- 2 In a large sauté pan, melt the butter over a low heat, add the potatoes and cook slowly, shaking the pan and stirring regularly until they are golden brown all over. This will take 15-20 minutes.
- 3 Add 200ml of the stock and simmer for 10-15 minutes. Add the remaining stock and thyme and cook for 35-40 minutes until the stock has reduced and potatoes are tender. Season and serve immediately.
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