Recipe By Jaxters
Ref: 895
Heading: Side Dishes
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
4 Potatoes large Reds or Maris Piper peeled
250 ml
Hot Water
1 tbsp
Chicken Stock cube or gel pot
3 Fresh Rosemary sprigs
3 Fresh thyme sprigs
1 Garlic clove finely grated
30 g
Butter
1 tbsp
Veg oil
1/2 tsp
Freshly ground black pepper
1 pinch
Ground turmeric
Garnish
sprinkle
Fresh thyme leaves
Method
Step 1
Cut potatoes into either round discs 6cm deep & 6 to 8cm wide or cut into hexagonal shape roughly the same size.
Step 2
In a jug pour in hot water with the stock cube, stir to dissolve.
Step 3
Heat a lidded frying pan on allow to med heat, add veg oil & fry potatoes on both sides until golden brown.
Step 4
Add butter & garlic, then cook garlic for a minute or so to soften then add fresh herbs & baste potatoes with the butter while garlic is cooking.
Step 5
Pour in the stock then turmeric & sprinkle over black pepper.
Step 6
Place lid on the pan then low simmer the potatoes for 20 mins turning now & then, check if cooked & soft in the middle with a skewer or cocktail stick.
Step 7
When soft in the middle place on a serving platter & garnish.
Suggestion & Tips
Make a nice change from roast potatoes with a roast.