"Submitted by Lashel Wilson"Serves 4 | Prep Time 10 mins | Cook Time 1 hour
Why I Love This Recipe
Soft, fluffy fondant potatoes with a crisp top and a crunchy, slightly chewy base, packed with flavor from the stock, butter and garlic.
Ingredients You'll Need
- 4 large, long potatoes or 8 medium-sized potatoes - , peeled (about 800g/1.75lbs - 900g/2lbs)
- 2 tbsp vegetable oil
- 3 tbsp unsalted butter
- 2 cloves garlic - peeled and sliced in half
- 2 sprigs of fresh thyme
- 1 cup of hot chicken stock
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Preheat the oven to 400F.
Peel the potatoes and slice the ends off, so they’re flat. You want a decent amount of surface area for the flat bits, so be sure to slice off a good amount, so the potatoes are the same width all the way along (not tapering at the ends).
Cut the potatoes into 2” tall cylinders (you should get 2 cylinders out of a large, long potato and 1 out of a smaller potato).
Heat the oil on the hob (cooker-top) in an oven-proof frying pan on a high heat until hot. Place the potatoes in the pan, flat side down and cook for 5-6 minutes, until golden brown. You may need to move them slightly a couple of times to prevent them from sticking to the bottom of the pan.
Turn the potatoes over, reduce the heat to medium-high and cook for a further 5-6 minutes, until golden brown.
Add the butter, garlic and thyme and let the butter melt in the pan.
Stir the garlic and thyme with the butter to infuse the flavours for a minute, then baste the potatoes with the butter.
Remove the garlic (or it will may burn) and pour the chicken stock around the potatoes. Pour it in slowly and carefully as it will bubble and may splash.
Sprinkle the potatoes with the salt and pepper and place in the oven to cook for 35 minutes.
Check the potatoes are tender (insert a sharp knife into one of the potatoes – it should slide in easily). If they’re not yet tender, place back in the oven for a further 5-10 minutes. Top up with a splash of hot stock if the pan starts to look too dry. There should only be a tiny amount of stock left at the end of cooking – giving the base of the potatoes a slight stickiness.
Once tender, serve topped with sprigs of fresh thyme and a sprinkling of salt..
Pairs Well With