Fondant potatoes

Serves 4-6
6 medium Rooster potatoes, peeled and sliced 5cm thick
1 tbsp oil
200g unsalted butter, cubed
2 garlic cloves in their skins, bashed
4 sprigs of fresh rosemary
Salt and black pepper
200ml vegetable stock
  1. Place the potato slices flat on a chopping board.
  2. Heat the oil in a pan over a medium-low heat. When hot, add the potatoes, cut-side
    down. Fry for five minutes or until deep golden brown, then flip and fry on the other side. Add the butter to the pan.
  3. Scatter the garlic and rosemary around the potatoes and season well. Carefully pour the stock around the potatoes, being aware of any hot butter that may splash out.
  4. Cover and simmer gently for 25-30 minutes (you can also transfer to a hot oven), or until the potatoes are tender, then serve with the main of your choice

Note: Maris Piper potatoes can be used as an alternative to Rooster potatoes, if you wish.

Per serving: 407kcals, 29.6g fat (17.6g saturated), 33.6g carbs (2.6g sugars), 3.9g protein, 5.1g fibre, 0.241g sodium

Top tip: If you’re feeling fancy, you can use a cutter to give your potatoes a perfect, round shape