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Fondant potatoes with thyme

Simon Boyle

Full of flavour with a rich and earthy undertone, fondant potatoes are ideal for impressive side dishes.


Stuff you’ll need

10 potatoes
150g unsalted butter
5 sprigs thyme
5 cloves garlic
250ml good dark chicken stock
Salt and pepper

Serves: 10
Prep time: 20 mins
Cook time: 30 mins

Get Stuck In

1. Peel and trim the potatoes into circles. Cover a shallow pan liberally with softened unsalted butter then arrange the potatoes and garlic inside with a sprig of thyme and a pinch of salt.

2. Add the chicken stock (just enough to cover the potatoes) then bring to the boil and cook until all the liquid has evaporated and the butter starts to foam. Remove from the heat, allow the foaming to subside then turn the potatoes and return to a medium heat to colour the other side. Keep warm.