Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, fondant potatoes. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
These Fondant Potatoes from Delish.com perfectly melt in your mouth. Slice the ends off the potatoes so they lay flat on either side. Heat the oil in a pan over a medium-low heat.
Fondant potatoes is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Fondant potatoes is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have fondant potatoes using 6 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Fondant potatoes:
- Make ready 1 large potato (e.g. Maris piper)
- Get 50 g butter
- Take 100 ml veg stock
- Prepare Oil
- Take 2 cloves garlic
- Prepare 2-3 sprigs thyme
Peel and cut the potatoes into the size and shape of a soap dish. Fondant potatoes are a way of preparing the tubers so they are very soft and creamy on the inside, with a crisp crust on the outside. Fondant potatoes are unfussy (any decent white potatoes will do), easy to make, and are very forgiving if you mess them up. That said, they're really hard to mess up in the first place.
Steps to make Fondant potatoes:
- Peel the potato and chop it in half. Chop the ends off so both sides of the potato are flat.
- Heat some oil in a frying pan over a medium heat.
- When hot, pop the potatoes in and leave for 5 mins. You’ll see the base turning golden brown and the sides becoming translucent.
- Flip the potatoes over and do another 5 mins on the other side.
- Turn the heat down slightly and add the butter. Be careful because the more it melts the more it spits!
- Pour in the stock, bash the garlic and thyme and add those to the pan.
- Reduce heat to a simmer and splash some of the liquid over the potatoes to stop the top from drying.
- Pop a lid on and leave in the pan for about 30 mins.
- Serve with the rest of your meal and use the buttery stock as gravy.
Fondant potatoes are from the French cuisine with the word 'fondant' meaning "melting". Traditionally, fondant potatoes are peeled and cut into round, barrel-like shapes with the top and bottoms cut flat. Crispy on the outside, tender and creamy on the inside, cooked with butter and a hint of garlic, these Rosemary Fondant Potatoes make simple yet elegant side dish! Fondant potatoes end up having a bit of pan sauce with them. I am guessing that our lack of interest in fondant potatoes also has to do with the fact that, until recently, we didn't really have pans that could.
So that is going to wrap this up for this exceptional food fondant potatoes recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
