Roast turkey & cranberry wellington
A festive twist on the classic British dish of beef wellington, rich with chestnuts and stuffing
Fondant potatoes
Serves 6
Easy
Prep:
Cook:
Try something new with potatoes. Fondant potatoes are favorites with chefs and are seasoned with rosemary and thyme. Serve with steak
Skip to ingredients
- 6 medium russet potatoes(these need to be the same size)
- 1 tbsp olive oil
- 2 sticks unsalted buttercubed
- 4 large garlic clovesbashed
- 2 rosemary sprigs
- 2 thyme sprigs
- 7 fl oz chicken or vegetable broth
Nutrition: Per serving
- kcal409
- fat29g
- saturates18g
- carbs30g
- sugars2glow
- fibre3g
- protein4g
- salt0.2glow
Method
step 1
Slice the ends off the potatoes so they lay flat on either side.
step 2
Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
step 3
Scatter the garlic and herbs around the potatoes and season well.
step 4
Carefully pour the stock around the veg, being aware of any hot butter that may splash out.
step 5
Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then lift out of the pan, leaving any herbs and liquid behind. Serve drizzled with some pan juices.
