Cider fondant potatoes

200 kcal or less 6 servings alcohol cider cooking with cider over an hour roast potatoes side dish spuds sunday lunch

N/A

Source

Ingredients

6 medium floury potatoes , such as Maris Piper

25g butter

2 tbsp olive oil

2 garlic cloves , bashed

few sprigs thyme

300ml cider

300ml chicken stock

Method

Peel potatoes and trim the two longer sides so potatoes lie flat on both sides. Heat butter and oil in a frying pan large enough to hold all of the potatoes. When the fat is hot, fry on both sides until dark golden, around 10-15 mins, then add garlic.

Pour in enough cider and stock to go halfway up the side of the potatoes. Simmer for 20 mins, then turn and cook the other side for 20 mins. Top up with cider and stock if the liquid evaporates. Transfer to oven for 10 mins at 180C/160C/ gas 4 once the pork is resting, until cooked through and most of the liquid has evaporated.