Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, fondant potatoes. One of my favorites. This time, I am going to make it a bit tasty. 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 well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Fondant potatoes is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook fondant potatoes using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Fondant potatoes:
- Get 3 x large maris piper potatoes
- Get 100 x g butter
- Take 100 x ml chicken stock
- Prepare 3 x cloves garlic
- Get few sprigs of thyme
- Take salt and pepper
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:
- Top and tail the potatoes, then cut in half, then with a small knife peel them (try to create a barrel shape). Slice the butter into 3mm pieces and arrange in the COLD frying pan, make sure the pan you use is oven proof.
- Score a crosshatch pattern on the larger edge of each potato half (this is optional but gives a nice presentation effect). Lay the presentation side down on top of the butter. Arrange the thyme sprigs and season with salt and pepper.
- Break the garlic cloves, add them to the pan and transfer to the stove over a medium heat.
- Simmer in the butter until it starts to brown, do not allow it to burn, add the chicken stock, cover with baking paper
- Place a spoon on top to prevent the paper blowing off in the fan oven, and roast at 200c for about 20 minutes. At this stage turn the potatoes over and baste before returning to the oven for another 15 minutes or so until cooked, test this by inserting a sharp knife.
- You can serve these immediately,(or reheat the next day) they are perfect with just about any meat dish, of course replace the chicken stock for a vegetable one they'll be just as good (well almost?) these images are taken from my youtube channel feel free to watch it there. https://www.youtube.com/watch?v=y25SyB2Yza8
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 special food fondant potatoes recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
