Fondant Potatoes

Ingredients

• 2 kg of baking potatoes (try to get small baking potatoes)

• 6 cloves of garlic

• 750ml of chicken stock

• A handful of sage leaves

• A handful of Thyme

• 200g of butter

• Maldon sea salt and fresh black pepper

• 30ml of Olive oil

Directions

1. Prepare the potatoes by peeling them and then using a circular cutter to shape the spuds. The potatoes should all be the same size and depth. The bottom and top of the potatoes should be completely flat and uniform. We are aiming for cylinder shapes.

(Photo taken at a recently Charlie cookery class)

1. Gently heat the olive oil and butter in a large skillet pan with garlic, thyme and sage leaves. Add the potatoes and fry on medium for 5 minutes.

   You can do this on the hob or in the Charlie Oven. Turn the potatoes after 5 minutes, carefully keeping the heat at medium. Cook on the other side for a further 5 minutes. Then add the stock to the pan and place it in the Charlie Oven at 200g for 45 minutes. Check the spuds. If the inside is soft, they are ready. If not, leave for a further 5 minutes. The stock will reduce until there is only a little bit at the end of the pan. If the stock disappears too quickly, add more stock.

1. Serve topped with sea salt, pepper and thyme.