Herby fondant potatoes

• small floury potato↗1 ½kg kg

  like Desirée or Maris Piper, peeled

• olive oil↗4 tbsp tbsp
• garlic cloves↗3

  bashed

• thyme↗3

  sprigs

• lemon thyme↗3

  sprigs

• rosemary↗2

  sprigs

• bay leaves↗3
• pared zest 1 lemon

  peeled with a vegetable peeler

• about 600ml gluten- and wheat-free chicken or vegetable stock ml

  (check the label)

Step-by-step instructions

1. 1

   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.

2. 2

   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.