Accompagnement
Pommes Fondantes
1 hPour 3Nutri-Score C€€
C
1 h
1 hPommes Fondantes
ce qu’il vous faut
Ingrédients
Yukon gold potatoes (large, cut into thick even slices, edges rounded with a peeler)Fruits et légumes3 morceaux
butterProduits laitiers125 g
garlic (cloves, crushed)Fruits et légumes4 morceaux
thyme (sprigs)Fruits et légumes6 morceaux
beef stock (good quality)Épicerie300 ml- oil (for frying)Épicerie15 ml
saltÉpices3 g
black pepper (ground)Épices1 g
par portion
Nutrition
471kcal
- Glucides
- 35 g
- Protéines
- 4 g
- Lipides
- 35 g
ce que vous utiliserez
Ustensiles
Économe
Poêle
Four
Plat allant au four
pas à pas
Préparation
- Étape 1
Prepare the potatoes
- Cut the potatoes into thick, even slices.
- Remove the sharp edge with a peeler, aiming for a shape that resembles a bar of soap.
- Étape 2
Colour the potatoes
- Heat the oil in a pan and colour the potatoes on both sides; dare to go dark as some colour is lost during cooking.
- Add the butter, garlic and thyme, then baste the potatoes.
- Étape 3
Add the stock and bake
- Add the beef stock, it should come up two thirds of the way up the potatoes.
- Place in the oven at 160 °C to continue cooking.
- Take it out to baste a couple of times during the cooking process.
- Étape 4
Plate up
- Once the potato is soft and the stock has reduced, plate up.
- Finish with some freshly picked thyme.