Description
Potatoes cooked with garlic and herbs until they have a gorgeous almost melting centre
Ingredients
Units
Scale
- 4 medium potatoes
- 100 g salted butter
- 1 tablespoon olive oil
- 4 cloves of garlic, gently crushed with the flat side of a knife
- 2 sprigs of fresh thyme
- 6 fresh sage leaves
- 200 ml vegetable stock
- Salt and pepper
Instructions
- Peel the potatoes. Slice the top and bottom off the potatoes so they can stand up in the pan during cooking.
- Heat the olive oil in a wide and shallow frying pan that has a lid. Stand the potatoes on one of the flat ends and cook for 6 minutes over a low heat until the end is golden brown. Turn on to the other flat end and repeat.
- Add the butter, garlic, sage and thyme and allow the butter to melt completely.
- Add the stock carefully and put the lid on the pan.
- Simmer gently for 40 minutes until the potato is tender and the sides of the potatoes are lightly golden.
- Serve drizzled with a little bit of the herby buttery stock from the pan.
Notes
- As written, the recipe is suitable for vegetarians. However, if you wish you can use chicken stock instead.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: Per serving
- Calories: 353.49kcal