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
- Place the potato slices flat on a chopping board.
- 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.
- 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.
- 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