Turned potatoes cooked in lamb stock

Turned potatoes cooked in lamb stock

By
From
Becasse
Serves
3
Photographer
Steve Brown

Ingredients

Quantity Ingredient
16 small kipfler potatoes
500ml * brown lamb stock [rid:2241]
garlic
thyme
rosemary
1/2 bay leaf
salt
freshly ground pepper

Method

  1. Wash the potatoes well then use a sharp turning knife to top and tail them. Work from top to bottom and cut the potatoes into seven-sided barrels. Keep covered in water until ready to cook.
  2. Put the potatoes into a saucepan with the stock and herbs and bring to a gentle simmer. Season well then simmer gently for 8–10 minutes, or until the potatoes are tender. If not using straightaway, leave to cool in the lamb stock.
Tags:
restaurant
Becasse
Justin
North
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