About this recipe:This is a great alternative to the classic boiled potatoes. They are served with a thyme and parsley sauce. Enjoy as a side dish with anything you fancy.
415ml vegetable stock
1/4 teaspoon dried thyme
1 teaspoon dried parsley
7 potatoes, quartered
1 tablespoon cornflour
2 tablespoons water
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Method Prep:10min › Cook:15min › Ready in:25min
In a medium pot over medium-high heat, combine vegetable stock, thyme, parsley and potatoes. Bring to the boil and reduce heat to low. Cook, covered, for about 10 to 20 minutes or until potatoes are tender; drain, reserving stock.
In a small bowl combine cornflour and water; add to stock and cook, stirring constantly, over medium heat until mixture thickens into a sauce. Serve sauce over potatoes.