Fondant potatoes

PHOTO: SIMON LAMBERT

These potatoes are the ultimate luxurious accompaniment to any meal. In the old days we used to shape the potatoes so they were almost barrel-like. Which of course you can still do if you have the time. Otherwise, sort medium-sized potatoes and cut the top and bottom off them. They are cooked in a lot of butter and stock but this is what makes them so utterly delicious.

Serves 4

Skill: easy

Prep/cook time: 50 minutes

Ingredients

4 medium potatoes

150g unsalted butter

4 cloves garlic, smashed

3 sprigs thyme, rosemary or sage

170ml chicken, beef or vegetable stock

Salt and cracked pepper

Method

Preheat the oven to 190degC.

Peel the potatoes and slice the top and bottom of each potato so they are even in size and will sit flat when cooked.

In a heavy-based, deep-sided fry pan/oven dish melt the butter over moderate heat. Add the potatoes cut side down, scatter around the garlic and herbs. Keep spooning the butter over the potatoes. You will notice the potatoes become crispy and golden on the base. Carefully turn the potatoes over so they are coated in the butter.

Season with salt and pepper and pour over the stock. Place into the oven and baste regularly as this is what makes the potatoes so delicious.

Cover loosely with a piece of baking paper and cook for 20-25 minutes or until the potatoes are tender. Take care not to overcook them. You will notice all the stock and butter gets absorbed into the potatoes.

Best eaten hot.