1 tbsp olive oil

2 potatoes, peeled and sliced into 1cm/½in thick rounds

3 tbsp water

sprig fresh thyme, leaves only

salt and freshly ground black pepper

½ lemon, juice only

lemon wedge, to serve

Serves - 2


Heat the oil in a small frying pan and gently fry the potato slices, turning frequently, until lightly golden on both sides.

Add the water and thyme leaves and season with salt and freshly ground black pepper.

Cover and simmer for 6-8 minutes, or until tender. Squeeze in the lemon juice and stir.

To serve, place the potato fondants onto a plate and garnish with a lemon wedge.

Recipe adapted from: Good Food
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