Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, fondant potatoes. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Reviews for: Photos of Fondant Potatoes. Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe!
Fondant potatoes is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Fondant potatoes is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook fondant potatoes using 6 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Fondant potatoes:
- Get 1 large potato (e.g. Maris piper)
- Prepare 50 g butter
- Prepare 100 ml veg stock
- Make ready Oil
- Make ready 2 cloves garlic
- Take 2-3 sprigs thyme
Fondant potatoes are thick slices of potato that are cooked in a pan with butter and stock over a fairly high heat so they have a crisp outside and a meltingly soft centre. Josh Capon gives these potatoes the steakhouse treatment. Peel and cut the potatoes into the size and shape of a soap dish. Fondant potatoes are simple and elegant.
Instructions 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.
They are more common in Europe, particularly England. They are cylinder or barrel-like in their shape and have a light brown glaze for colour. 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. They're a French fancy that's been the undoing of many a MasterChef contestant, but opinion is divided as to just how you cook them. Fondant potatoes may seem to some like a very dated recipe and indeed it was at a"fancy" restaurant back in the Eighties where I first tasted them.
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