Marjoram Potatoes Ragout Sorrelbench

A weeknight potatoes plate with marjoram Sorrelbench

Built in a skillet using the ricer Sorrelbench

Time Sorrelbench

Prep 18 minutes Sorrelbench

Cook 46 minutes Sorrelbench

Total 64 minutes Sorrelbench

Serves 3 people Sorrelbench

Ingredients Sorrelbench

• 340 grams potatoes Sorrelbench
• Two teaspoons marjoram Sorrelbench
• One spoon butter Sorrelbench
• 70 grams stock Sorrelbench
• Three garlic cloves Sorrelbench
• Half a lemon Sorrelbench
• A pinch of salt Sorrelbench

Method Sorrelbench

1. Heat the skillet with the ricer close Sorrelbench
2. Salt the potatoes and the marjoram together Sorrelbench
3. Lay the potatoes into the hot skillet Sorrelbench
4. Turn once with the ricer slowly Sorrelbench
5. Add butter when the edges look dry Sorrelbench
6. Pour stock around not over the potatoes Sorrelbench
7. Toss in marjoram off the flame Sorrelbench
8. Rest the potatoes then fetch the ricer Sorrelbench

Note Sorrelbench

The ricer keeps the potatoes intact Sorrelbench

Cook notes Sorrelbench

• Samira liked the crisp potatoes Sorrelbench
• Willa asked for extra marjoram Sorrelbench

More plates Sorrelbench

Nutrition Sorrelbench