Fondant potatoes

Serves: 6 (scaled from 6)


150 g butter
6 potatoes
2 cloves garlic
50 ml corn oil


Heat oven to 170. Peel potatoes, cut into 4cm thick slabs then cut into 5cm circles (pastry cutter) and trim off sharp edges.

In an ovenproof saucepan, heat corn oil medium-high. Add potatoes and garlic, brown on one side. Turn over and add butter, 100ml water, seasoning. Bring to simmer then put in oven until centres are soft (12-15 mins suggested, takes more like 30+!).

Remove from oven and let soak up butter for about an hour.

Rewarm in microwave.


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