Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, fondant potatoes. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Fondant Potatoes is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Fondant Potatoes is something which I have loved my whole life.
Reviews for: Photos of Fondant Potatoes. Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe!
To begin with this recipe, we have to prepare a few components. You can have fondant potatoes using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Fondant Potatoes:
- Make ready Potatoes
- Take Salt
- Prepare Black pepper
- Prepare Oil
- Get Chicken stock
- Make ready Rosemary
- Prepare Garlic
- Prepare Butter
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.
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
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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