Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, fondant potatoes. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Fondant potatoes is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Fondant potatoes is something that I’ve loved my entire life. They are 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 particular recipe, we must first prepare a few ingredients. You can have fondant potatoes using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Fondant potatoes:
- Prepare 6 large Accord potatoes
- Make ready Extra virgin olive oil
- Make ready Butter
- Take Stock (preference)
- Prepare cloves Garlic
- Take Rosemary
- Get Thyme
- Prepare Truffle salt
- Get Cracked black pepper
- Make ready Parmesan (optional)
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:
- Wash and shape the potatoes.
- On a medium heat shallow non stick frying pan add oil, rosemary, thyme and garlic and pan fry the potatoes until golden on one side.
- Season the top of the potatoes with salt and pepper. Mix stock with 500ml water. Turn the potatoes and add the stock to the pan so that the potatoes are sitting in about 2cm of liquid. Place a lid on the pin and simmer. Monitor the fondants and move them gently so that they don’t stick to the pan.
- Add blob of butter once the potatoes are softer to the touch in the middle. Using a pastry brush baste the potatoes continually with the liquid. Once the fondants are ready, remove them and place them on a baking tray with parchment paper. Keep warm until serving. Keep the liquid as it could be used for a base for a gravy.
- Grate Parmesan and sprinkle over the fondants.
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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