Don't waste the butter in which you cook the potatoes. Pour all the cooking liquid into a small container, place in the fridge and when the butter solidifies, scrape out leaving any liquid at the bottom. Use with baked potatoes, spread on toast or in any of your cooking. It will keep for a couple of weeks covered in the fridge.If you want to make in advance, once cooked, remove from the pan and place on a baking tray and simply reheat in the oven when your ready to serve and baste with a little of the left over butter
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Ingredients
- 8 medium potatoes
- 1 tbsp vegetable oil
- 200 9 butter
- 2 sprigs rosemary
- 2 sprigs thyme
- 3 cloves garlic peeled and bashed
- 200 ml stock (vegetable or chicken)
Instructions
- Watch the video to help you prepare the potatoes. Try and make sure that they are all the same thickness when prepping.
- Heat the vegetable oil in a pan large enough to fit the potatoes in one layer and which has a lid. When the oil is hot, cook the potatoes of a couple of minutes on each side until well coloured. Drop in the butter, allow it to melt, add the herbs and garlic and some generous pinches of salt. Pour over the stock, bring to the boil, lower the heat to a simmer, cover and leave to cook for 30 minutes.
- Using a sharp knife, check that the potatoes are tender. remove from the pan and serve. See note above about using up the leftover butter poaching liquid.
Tried this recipe?Let us know how it was!