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Savanna Cider Roast Potatoes


  • 6 medium floury potatoes
  • 25g butter
  • 5 tbsp olive oil
  • 2 garlic balbs
  • few sprigs thyme
  • 300ml cider
  • 300ml chicken stock
  • Salt and Pepper



  1. Peel potatoes slice potatoes in half so they lie flat in a pan.
  2. Heat butter and 2 tbsp of oil in a frying pan large enough to hold all of the potatoes.
  3. When the fat is hot, fry on both sides until dark golden, around 10-15 mins.

Pour in enough cider and stock to go halfway up the side of the potatoes.

  1. Simmer for 10 mins, then turn and cook the other side for 10 mins.
  2. Slice the top of the garlic bulbs off and top with olive oil and place in frying pan.
  3. Top up with cider and stock if the liquid evaporates. Transfer to oven for 10 mins at 180C to crisp up and serve immediately.


Chef Tip

When cooking for a large group over the festive season food prep will make your life so much easier. I would suggest doing all the steps in the morning and crisping up the potatoes in the oven just before serving to ensure your potatoes are warm, crispy and delicious.


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Written by claire allen

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