Key to this dish is to ensure the potatoes are cooked from top to bottom, insert a fork in the side to check. Keeping the potatoes shorter helps, also cooking longer and slower.
- Potatoes
- Butter
- Salt
- 50ml Chicken stock
- Peel potatoes, cut into short (3cm) barrels
- Heat a pan over medium heat, then get 75g of butter bubbling
- Put the potatoes in flat side down, and cook until golden brown (~10 mins)
- Turn the heat down a little, turn the potatoes over, put in 50ml chicken stock
- Put a lid on, or if using a frying pan, cap the potatoes with a lid
- Cook until golden brown on top and bottom, and the potato is cooked through, may take 30-40 mins, turn over if necessary
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