Fondant Potatoes by M. Kuehn

A different way of serving potato, I particularly like to serve fondant potatoes with steak in a peppercorn suace.

TIP I use Maris Piper and unless Gargantua is coming to dinner one medium potato is enough per person.

You can of course substitute the chicken stock for a bouillon for vegetarians.

 

Serves 2

2 medium Maris Piper potatoes

2 fat cloes of garlic, roughly smashed

small handful of rosemary and thyme leaves

1 mug of chicken stock

100gr butter

1 tbs olive oil

Peel the potatoes. Cut the tops off each end so the potatoes sit well in the pan.

Heat the oil in a frying pan, add the potatoes and cook till they are browned on both sides.

Melt the butter, pour in the stock and place all the herbs and and garlic in the pan.

Place a lid on top and simmer for about 25 minutes.