Fondant potatoes

Name: Fondant potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 6 large baking potatoes; 75 g Lurpak Butter Slightly Salted; 1 tbsp olive oil; ¼ 20g pack thyme; 150 ml lamb or vegetable stock

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Serves6
CourseSide
Prepare10 mins
Cook45 mins
Total time55 mins

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

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

Typical values per serving when made using specific products in recipe