Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special 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 well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Fondant potatoes is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have fondant potatoes using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Fondant potatoes:
- Get 3 x large maris piper potatoes
- Take 100 x g butter
- Prepare 100 x ml chicken stock
- Make ready 3 x cloves garlic
- Get few sprigs of thyme
- Make ready salt and pepper
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:
- 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
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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