Save to your scrapbook
Heston's beurre noisette potatoes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Beurre noisette is a great way to add richness and flavour to all kinds of things – here it gives the potatoes a lovely nuttiness
750g bag Waitrose Baby New Potatoes, halved
200g unsalted butter
1 sprig thyme
1 sprig rosemary
2 cloves garlic, crushed
150g Heston from Waitrose Chicken Stock
1. Place the potatoes and butter in a pan on a medium heat. Slowly cook the potatoes with the lid on.
2. After 30 minutes, the butter should start to turn to a nutty brown. Lower the heat slightly so the butter doesn’t burn.
3. The potatoes should be cooked after 30-35 minutes and have a nice caramelised colour. Add the thyme, rosemary and garlic, and cook for a further 10 minutes.
4. Remove the potatoes from the butter. Strain the butter, discarding the herbs. Add the stock and, using a hand blender, blitz until the 2 liquids have come together. Season with a little salt and freshly ground black pepper. Place in a pan over low heat and add the potatoes to warm through.
Typical values per serving: