A British recipe, these fondant potatoes, made with Sicilian new potatoes using the Arizona variety, are a great side dish for a Sunday roast beef!

Ingredients for 4 people
Arizona Sicilian new potatoes, 400g
Chicken stock, 150 ml
Butter, 60g
Garlic, 3 cloves
Thyme, to taste
Rosemary, to taste
Table salt, to taste
Black pepper, to taste
Extra virgin olive oil, as required

Preparation
Wash the potatoes thoroughly and cut them into slices of about 4 cm. Make a circle from each slice using a mould. Put the potatoes on a plate and season them with salt and pepper. In a non-stick pan of about 24 cm in diameter, fry the garlic with plenty of extra virgin olive oil and add the potato cylinders, then cook on both sides for about 15 minutes over a low heat.

Once the time required is up, add the butter, rosemary, thyme and chicken stock (or vegetable stock), then leave it to simmer for a few minutes. Lastly, transfer the potatoes to a baking tray and bake at 180°C for about 15 minutes. Serve the potatoes while still nice and hot!

Image: Canva