* 15 g Butter
* 15 g Olive oil
* 350 g Potatoes, peeled and cut into thick slices (about 1.5 cm - chunky-chip width)
* 200 ml Vegetable stock
* 2 teaspoons Yeast extract (eg: Marmite)
* 60 g Butter
* 675 g Potatoes, peeled and cut into thick slices (about 1.5 cm - chunky-chip width)
* 280 ml Vegetable stock
* 2 teaspoons Yeast extract (eg: Marmite)

===Method===
* Melt the Butter and Olive oil in a saucepan or large frying pan and add the Potatoes.
* Sauté until just coloured, about 5, minutes and then add the Stock.
* Cover and simmer hard for 20 minutes, without Boiling too quickly, or until they are soft.
* Mix in the Yeast extract and cook for a further minute or two until the water has been absorbed by the Potatoes.

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