Fondant potatoes


6 large baking potatoes
75g Lurpak Butter Slightly Salted
1 tbsp olive oil
¼ x 20g pack thyme
150ml lamb or vegetable stock


1. Preheat the oven to 180°C, gas mark 4. Cut 2 chunky lengthways slices from each potato, each about 2cm thick.

2. Melt the butter in a large frying pan with the oil and thyme sprigs and fry the potatoes for 8 minutes or until they are lightly browned on the underside. Turn and fry for a further 2 minutes. Transfer to a roasting tin or shallow baking dish with browned sides facing up. Add the stock to the frying pan, season and bring to the boil.

3. Pour the stock around the potatoes and cook in the oven on the shelf above the lamb for about 35 minutes, until very tender.
Serve with the cooking juices spooned over.

Fondant potatoes
  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Total time: 55 minutes 55 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1,035kJ
Fat 14.2g
Saturated Fat 7.6g
Carbohydrate 26g
Sugars 1.1g
Protein 4g
Salt 0.2g
Fibre 2g

per serving

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4 stars

Average user rating Based on 11 ratings

This recipe was first published in Wed Mar 29 09:02:00 BST 2017.