French dish of potatoes cooked in butter, stock, garlic and herbs
- 700 g potatoes 4 medium maris piper potatoes of similar size
- 1 tbsp oil vegetable
- 150 g butter
- 4 garlic cloves
- 200 ml vegetable stock
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Peel the potatoes and cut a little of both ends to get a cylinder shape.
Heat the oil in a frying pan over a medium heat and add the potatoes cut side down for about 5 minutes or until well coloured. Turn the potatoes over and repeat.
Add the butter to the pan to melt and baste the potatoes.
Crush the garlic with the side of a knife and add to the pan with the herbs and season the potatoes.
Add the stock to the pan, bring to the boil and cover and simmer for about 40 minutes until the potatoes are cooked.
Serving: 200gCalories: 409kcalCarbohydrates: 24gProtein: 5gFat: 34gSaturated Fat: 20gCholesterol: 81mgSodium: 486mgPotassium: 744mgFiber: 5gSugar: 1gVitamin A: 1067IUVitamin C: 22mgCalcium: 67mgIron: 6mg