A good side dish can either steal the shine from your main event or assist in making your main event just a little more special and enjoyable. I prefer the latter.
This is saucy dish, rich in flavor and taste and will compliment things like chicken breast or a beautiful piece of steak very well.
New potatoes work well here but thick slices of any decent quality potato are just as delicious.
Adding sliced shitake or oyster mushrooms, crushed nuts and a sprinkling of red chili flakes will most certainly take this dish to a different level of delicious…
ingredients | serves 2 – 4 | easy
500g baby potatoes, halved
3T olive oil
knob of butter
2t crushed garlic
5 sprigs thyme, leaves only
handful fresh parsley, roughly chopped
3/4C chicken stock
1/2C cream, full fat
salt to taste
good grind of black pepper
Heat the olive oil in a large skillet. Place the potatoes face down into the pan and cook until beautifully golden. Turn onto the skin side and cook until golden.
Add the butter and the garlic and cook for one minute. Add the thyme leaves and stir.
Pour the chicken stock into the pan, cover with a tight fitting lid, turn down to a low simmer and cook for about 6 minutes, or until the potatoes are knife tender, stirring once or twice.
Remove the lid and cook on medium heat to reduce half of the liquid if there is still a bit of liquid left over.
Season with salt & pepper and stir to coat.
Pour the cream into the pan and cook until thickened and reduced.
Garnish with the chopped parsley.