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Home Shrimp Salad With Sour Cream

Fondant Potatoes Recipe

Ingredients

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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The Cook

Parfait My Kitchen, UK

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