@sandystrachan stay calm, otherwise….justice will be served…cold (makes fist)
ok
4lbs (~2kg) potatoes
2oz (~50g) butter
14oz (~400ml) chicken stock (or veg stock boo)
1 spring fresh thyme
salt and pepper
1) Peel and cut potatoes into even-sized barrel shapes, approx 2inch high by 1inch wide (~4cm in length, 2.5cm width)
2) In a large saute pan, melt the butter over low heat, add the potatoes and cook slowly, shaking the pan and stirring regularly until golden brown everywhere. Takes approx 15–20min.
3) Add half (7oz/200ml) of the stock and simmer, 15 or so (maybe 20) minutes. Add the remainder of the stock and the sprig of thyme and cook on for another 40min or so, until the stock is reduced and potatoes are fork tender. Season as desired with s&p and serve.