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|15 mins||40 mins||4 Adults|
Preheat oven to 425 degrees F (220 degrees C).
Peel potatoes and then cut off the ends to make a cylinder shape. If using large potatoes, then cut in half.
Wash clean and dry with a paper towel.
Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Add the butter and let it foam around the potatoes turning once until almost cooked off. Pour in Fussels rapeseed oil and heat until it shimmers slightly.
Lower heat to medium-high, and season with salt and black pepper.
Add the stock, so that the liquid is now up to a third of the way up the potatoes. Add any flavouring that you fancy, thyme is great, or rosemary or peeled garlic cloves.
Transfer skillet to preheated oven and cook for 20-30minutes and turn. Repeat until they are tender and creamy inside. If potatoes aren’t tender, add more stock and let cook until tender. As a guide, 20 -10 more minutes.
Place potatoes on a serving platter, add the flavourings from the pan and garnish with some fresh herbs.
Serve with your favourite roast,or farm fresh sausages and seasonal vegetables.