Ingredients
The following ingredients have 4 Servings
- 4 good potatoes
- 2 cloves garlic, just a bit smashed
- 2 or 3 of sprigs of thyme
- 150g (5oz) butter
- 75ml (3fl oz) chicken stock (you can use vegetable stock to make this recipe vegetarian)
- Sea salt flakes and black pepper
Instruction
- Peel the potatoes, cut a flat top and bottom on your spud. Cut out a round of potato with a pastry cutter. Cut off the sharp corners to make a nice barrel shape.
- Melt the butter in a saucepan over a medium heat until it starts to foam. Place the potatoes in the pan and cook for about 5-6 minutes until golden on the bottom. When done turn over the potato and cook for the same time again.
- Add the stock. Put in the crushed garlic clove and thyme sprigs, watch out for this exploding everywhere. Season well.
- Cover and simmer gently until the potato is cooked. Keep warm.
