Thick rounds of potato fried until golden, then baked in butter and stock with garlic and thyme until meltingly soft. Serves 4.
4 large, even-sized800g
2clove
2tbsp
cut into small pieces40g
4sprig
350ml
0.5tsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 800g | 4 large, even-sized | — | |
| 2 | | 2clove | — | — | |
| 3 | | 2tbsp | — | — | |
| 4 | | 40g | cut into small pieces | — | |
| 5 | | 4sprig | — | — | |
| 6 | | 350ml | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 1pinch | — | — |
Turn the oven to 200 °C (180 °C fan).
Lay the potatoes on the chopping board.
Floury potatoes · 800 g
Peel the potatoes with the peeler.
Trim the ends flat and cut each potato into a round about 4 cm thick.
Pat the rounds dry on a plate lined with kitchen paper.
Lay the garlic cloves on the chopping board.
Garlic · 2 cloveCrush each clove lightly with the flat of the knife, leaving the skin on.
Pour the oil into the large frying pan.
Sunflower oil · 2 tbsp
Heat over a medium-high heat for about 1 minute, until the oil shimmers.
Lay the potato rounds in the pan with the tongs, flat side down.
Fry for about 5 minutes on each side, turning once with the tongs, until deep golden.
Stand the potatoes, golden side up, in a small roasting tin or baking dish (about 18 × 18 cm) that holds them snugly, leaving the oil in the pan.
Dot the butter over the potatoes.
Unsalted butter · 40 gTuck the garlic in between the potatoes.
Tuck in the thyme sprigs.
Fresh thyme sprigs · 4 sprigPour the stock around the potatoes; it should come about halfway up them.
Chicken stock · 350 mlSprinkle over the salt.
Salt · 0.5 tspAdd a pinch of pepper.
Ground black pepper · 1 pinchUsing oven gloves, put the roasting tin in the oven.
Bake for about 35 minutes, until a knife slides through easily and most of the stock has been absorbed.
Using oven gloves, take the roasting tin out.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 200 °C (180 °C fan).⏱ 15 min |
| 2 | 800 g | | Lay the potatoes on the chopping board.⏱ 10sResultFloury potatoes |
| 3 | Floury potatoesstep 2 | | Peel the potatoes with the peeler.⏱ 2 minResultPeeled floury potatoes |
| 4 | Peeled floury potatoesstep 3 | | Trim the ends flat and cut each potato into a round about 4 cm thick.⏱ 2 minResultPotato rounds |
| 5 | Potato roundsstep 4 | | Pat the rounds dry on a plate lined with kitchen paper.⏱ 30sResultPotato roundsused in step 11 |
| 6 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 7 | Garlicstep 6 | | Crush each clove lightly with the flat of the knife, leaving the skin on.⏱ 15sResultLightly crushed garlic cloves |
| 8 | Lightly crushed garlic clovesstep 7 |  | Put the garlic in the small bowl.⏱ 10sResultLightly crushed garlic clovesused in step 15 |
| 9 | 2 tbsp | | Pour the oil into the large frying pan.⏱ 10sResultSunflower oil |
| 10 | — | | Heat over a medium-high heat for about 1 minute, until the oil shimmers.⏱ 1 minResultHot oil |
| 11 | Potato roundsstep 5 | | Lay the potato rounds in the pan with the tongs, flat side down.⏱ 20sResultPotato rounds frying |
| 12 | — | | Fry for about 5 minutes on each side, turning once with the tongs, until deep golden.⏱ 10 minResultGolden potato rounds |
| 13 | Golden potato roundsstep 12 | | Stand the potatoes, golden side up, in a small roasting tin or baking dish (about 18 × 18 cm) that holds them snugly, leaving the oil in the pan.⏱ 20sResultGolden potato rounds |
| 14 | 40 g | | Dot the butter over the potatoes.⏱ 20sResultButtered potatoes |
| 15 | Lightly crushed garlic clovesstep 8 | | Tuck the garlic in between the potatoes.⏱ 10sResultPotatoes with garlic |
| 16 | 4 sprig | | Tuck in the thyme sprigs.⏱ 10sResultPotatoes with garlic and thyme |
| 17 | 350 ml | | Pour the stock around the potatoes; it should come about halfway up them.⏱ 15sResultPotatoes and stock |
| 18 | 0.5 tsp | | Sprinkle over the salt.⏱ 5sResultSalted fondant potatoes |
| 19 | 1 pinch | | Add a pinch of pepper.⏱ 5sResultPotatoes to bake |
| 20 | — | | Using oven gloves, put the roasting tin in the oven.⏱ 10sResultPotatoes to bake |
| 21 | — | | Bake for about 35 minutes, until a knife slides through easily and most of the stock has been absorbed.⏱ 35 minResultFondant potatoes |
| 22 | — | | Using oven gloves, take the roasting tin out.⏱ 10sResultFondant potatoes |
| Total Time | 58 min | ||
| Nutrient | Per serving |
|---|---|
| 323kcal | |
| 7g | |
| 16g | |
| 6g | |
| 39g | |
| 3g | |
| 5g | |
| 430mg |
Thick rounds of potato fried until golden, then baked in butter and stock with garlic and thyme until meltingly soft. Serves 4.
What you’ll doYou will cut thick rounds of potato, fry them until deep golden, then bake them in butter and stock with garlic and thyme until tender.
