Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, fondant potatoes. It is one of my favorites. This time, I will make it a little bit unique. This will be really 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 favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Fondant Potatoes is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook fondant potatoes using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Fondant Potatoes:
- Make ready Potatoes
- Get Salt
- Prepare Black pepper
- Take Oil
- Take Chicken stock
- Make ready Rosemary
- Take Garlic
- Get Butter
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:
- Set all ingredients Ready
- Wash and peel potatoes, cut as desired(but should be a little big)
- In a pan, heat about 1/2 cup veg oil, place the potatoes and fry till one side, also season it with salt and black pepper
- Flip the potatoes and fry the seasoned side.
- Add butter,crushed garlic, and rosemary. Fry till butter has melted completely
- Add stock halfway through the potatoes and place in a preheated oven to cook
- Cook potatoes till tender and stock is absorbed completely. Serve with some sauce or chicken
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.
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