, split into two servings, 370kcal each

20250208 #breakfastdiary 1307, -12/clear, 20 min/exercise (M) Fried, roasted, boiled, boiled and mashed... more than a billion people around the world eat potatoes every year, so is there any ingredient more global than the potato? Today it's #fondantpotato, a French potato dish pan-seared crisp then gently simmered. 👉Approx 740kcal total, split into two servings, 370kcal each

3 potatoes, 50g butter, rosemary, 5 cloves garlic, 3 shallots, thyme, pepper, vegetable stock (250ml) *Most solid stock cubes have the amount of water to dilute printed on the package. 👉Here's how 1. Peel the potatoes, cut into 3cm thick rounds, and punch out shapes with a cookie cutter. Soak in water for about 5 minutes, then pat dry. 2. Add butter to a pan, sprinkle salt and pepper, and sear both sides until golden. 3. Add 30g butter, rosemary, garlic, and shallot, and cook the potatoes until the aroma and color deepen further. 4. Pour in the vegetable stock (250ml) prepared beforehand until the potatoes are just submerged, and cook until it reduces down. 5. Plate and finish with thyme and pepper. #breakfast #recipe #miraclemorning #potato Q. Today's the deadline for the 2024 Monthly Best Breakfast Awards event. Did you enter? - Of course No, was there something like that?