- Cut the potatoes into 1.5 inch thick rounds.
- Preheat a large, heavy-based (preferably cast iron) pan over a medium-high heat. Add the oil, once warm, arrange the potato rounds cut side down.
- Fry for 5-7 minutes on the first side until well browned then turn and brown on the other side for 3-5 minutes. Season with Maldon Smoked Sea Salt then add the butter. Once foaming, add the garlic and herbs.
- Carefully pour in the stock around the potatoes, cover and gently simmer for 20-25 minutes (in which time the stock will reduce) until tender.
Serving: 6
Prep Time: 8 minutes
Cook Time: 30 minutes
Ingredients
6 medium Maris Piper potatoes (750g), peeled
2 tbsp olive oil
100g butter, cubed
6 garlic cloves, lightly crushed with the side of a knife
Small bunch of rosemary
Small bunch of thyme
200ml chicken or vegetable stock
Maldon Smoked Sea Salt
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