Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, fondant potatoes. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Fondant potatoes is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Fondant potatoes is something which I’ve loved my entire life. They’re nice and they look wonderful.
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 must first prepare a few components. You can cook fondant potatoes using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Fondant potatoes:
- Prepare 1 large potato (e.g. Maris piper)
- Get 50 g butter
- Get 100 ml veg stock
- Take Oil
- Take 2 cloves garlic
- Get 2-3 sprigs thyme
But these potatoes are really an easy and luxurious side dish to a roast or steak. Fondant potatoes are simple and elegant. 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.
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.
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. Josh Capon gives these potatoes the steakhouse treatment. Peel and cut the potatoes into the size and shape of a soap dish. 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 end up having a bit of pan sauce with them.
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