Buttery Fondant-Lager Potatoes

METHOD

1. Preheat the oven to 150oC and set the shelf to the middle of the oven.

2. Peel the potatoes and slice the ends off so that they lay flat on either side.

3. Cut the butter into 1cm thick slices and line the bottom of a heavy bottomed ovenproof dish with a single layer of the butter.

4. Push the shaped potatoes into the butter and pour all of the Brewgooder lager over and around the Albert Bartlett Original Rooster potatoes. Add the rosemary sprigs to the dish and sprinkle with a little sea salt.

5. Place the tray and its contents over a medium high heat – allow the butter to melt and then cook gently until all the lager has evaporated. The potatoes should have started to soften and the base of the potato should be lightly and evenly caramelised – the remaining butter should be clear and nutty.

6. Carefully place the tray and its contents into the oven and slowly bake until the potatoes are completely tender. You can test this with the tip of a small sharp knife.

7. Remove the tray and potatoes from the oven and allow to stand for 15 minutes – this will allow for any lager flavoured butter to be absorbed into the potatoes.

8. Serve the potatoes glazed side up and sprinkled with a little more sea salt. The potatoes will be best enjoyed eaten not too warm!

What you will need