An indulgent way to serve the humble potato. Flavoured with garlic, thyme and butter, these delicious fondant potatoes are perfect served with a roast dinner. You can shape your potatoes with a cutter if you want to do it like a chef, or you can freestyle and cut by hand.
Credited to: Coeliac UK
- 6 large potatoes
- 2 cloves garlic, smashed with skin on
- 2 or 3 of sprigs of thyme
- 50g butter
- 75ml stock vegetable or chicken*
- Salt and black pepper to taste
Notes: *Find suitable products on our online food and drink directory
- Pre-heat the oven to 180°C, 350°F, gas mark 4.
- Peel the potatoes. Make each one into a disc. Do this by cutting a flat top and bottom to each potato. Then cut out a disc of potato with a pastry cutter. Cut off the sharp corners to make a nice disc shape. (Save all the trimmings; you can then use for another recipe, mash or soup etc.)
- Melt the butter in a pan over a medium heat until it starts to foam. Place the potatoes in the pan and cook for about 5-6 minutes until golden on the bottom. When done turn over the potato and cook for the same time again.
- Add the stock. Put in the crushed garlic clove and thyme sprigs, and season well.
- Cover with a lid or tin foil and place in the oven for 25-30 minutes, covered until the potato is cooked. Keep warm.