Herby fondant potatoes

boiled potatoes christmas dinner christmas for everyone festive gluten intolerant good for you low in fat no dairy no gluten no nuts no wheat potato fondants roast potatoes sunday lunch sunday roast

N/A

Source

Ingredients

1 ½kg small floury potato , like Desirée or Maris Piper, peeled

4 tbsp olive oil

3 garlic cloves , bashed

3 thyme sprigs

3 lemon thyme sprigs

2 rosemary sprigs

3 bay leaves

pared zest 1 lemon , peeled with a vegetable peeler

about 600ml gluten- and wheat-free chicken or vegetable stock (check the label)

Method

Trim the top and bottom of each potato so that they lie flat on both sides. Heat the oil in a large frying pan or flameproof casserole and fry the potatoes on both sides until dark golden, 10-15 mins.

Poke in the garlic, thyme, rosemary, bay leaves and zest, then pour in enough stock to go halfway up the side of the potatoes. Simmer for 20-30 mins, then turn the potatoes and cook the other side for a further 20-30 mins, topping up with more stock if it evaporates. Continue cooking until the potatoes are really tender and most of the stock has gone. Season well and serve.