Fondant potatoes

• medium Maris Piper potatoes↗6
• olive oil↗1 tbsp tbsp
• unsalted butter↗200g/7oz g

  cut into cubes

• large garlic cloves↗4

  crushed

• rosemary↗2 sprigs sprigs
• thyme↗2 sprigs sprigs
• chicken or vegetable stock200ml/7fl oz ml

Step-by-step instructions

1. 1

   Trim the ends of the potatoes so they sit flat on both sides.

2. 2

   Heat the oil in a pan over medium‑low heat. When hot, add the potatoes cut‑side down. Fry for 5‑7 minutes until deeply golden, then turn and fry the other side. Add the butter to the pan to melt it.

3. 3

   Scatter the garlic and herbs around the potatoes and season well.

4. 4

   Carefully pour the stock around the vegetables, ensuring the hot oil does not splash. Cover with a lid and braise over low heat for 25‑30 minutes until the potatoes are tender, then serve.