Points to remember:

  1. Trim the top and bottom of each potato so that it lies flat on both sides.
  2. Fry the potatoes on both sides until dark golden.
  3. Add garlic and herbs, then pour in enough stock to go halfway up the potatoes.
  4. Simmer for 20-30 mins on one side, then another 20-30 mins on the other, topping up with extra stock if it evaporates.
  5. Season and serve.
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See our herby fondant potatoes recipe.

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