The stock not only gives these potatoes a wonderful flavour but also a gorgeous creamy texture. I serve with roast beef. In the time it takes the beef to rest I roast the potatoes.
1 Knorr chicken stock pot
Pinch of dried thyme
Pinch of black pepper
Knob of butter
1 tbsp olive oil
Preheat the oven 200˚c
Mix the stock pot, butter and thyme with 500ml of boiling water.
Pour into a pan with the cubed potatoes.
Boil for about 12 minutes.
Heat the oil in a cast iron skillet or a roasting tray.
Drain the potatoes and add to the hot oil, sprinkle with black pepper and cook for 40 minutes in a preheated oven for 40-45 minutes.