Summary

Ingredients

• 200 g potato (s)
• 1 clove garlic
• 1 tablespoon olive oil
• 100 ml vegetable stock
• salt
• pepper
• 1 lemon (s), juice it
• 1 sprig thyme
• 1 sprig rosemary

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Instructions

1. Peel and quarter the potatoes.
2. Heat the olive oil in a large, non-stick pan and fry the finely diced garlic in it. Remove the garlic and fry the potatoes, deglaze with the broth and season with salt and pepper. Stew with the lid closed for about 25 minutes.
3. Chop the herbs and add to the potatoes with the lemon juice. Cook over a high heat for about five minutes. The broth should evaporate.
4. Sprinkle the garlic over the potatoes to serve.