Ingredients

The following ingredients have 8 Servings
  • 1 tsp olive oil
  • 50g butter
  • 2 garlic cloves , crushed
  • 2 x 750g bags Charlotte potatoes , cut in half if large
  • 1l hot vegetable stock
  • 2sprigs thyme , leaves only

Instruction

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil and butter in a large roasting tin. Add the garlic and cook over a medium heat for 2 mins. Tip in the potatoes and toss to coat in the garlic butter and oil.
  • Pour the stock over the potatoes and season with pepper and a little salt. Bring to the boil then transfer to the oven. Cook for 40-45 mins or until tender.
  • Transfer to the stove-top and toss over a medium heat until most of the liquid has been absorbed and turned to a shiny glaze – about 15 mins. Tip potatoes into a warm serving dish and scatter over the thyme and serve.