How to Prepare Award-winning Fondant potatoes

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, fondant potatoes. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Fondant potatoes is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Fondant potatoes is something that I have loved my entire life.

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 — a classic French technique of cooking potatoes — sound sorta fancy, but they're nothing more than large rounds of russet potatoes that are browned in butter and roasted in the oven.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have fondant potatoes using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Fondant potatoes:

1. Get 6 large Accord potatoes
2. Make ready Extra virgin olive oil
3. Take Butter
4. Take Stock (preference)
5. Get cloves Garlic
6. Get Rosemary
7. Prepare Thyme
8. Take Truffle salt
9. Take Cracked black pepper
10. Take Parmesan (optional)

Fondant potatoes are from the French cuisine with the word 'fondant' meaning "melting". Traditionally, fondant potatoes are peeled and cut into round, barrel-like shapes with the top and bottoms cut flat. 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. These easy yet elegant Fondant Potatoes are browned and then baked in creamy butter and rich chicken stock with aromatic fresh herbs.

Instructions to make Fondant potatoes:

1. Wash and shape the potatoes.
2. 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.
3. 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.
4. 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.
5. Grate Parmesan and sprinkle over the fondants.

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. These easy yet elegant Fondant Potatoes are browned and then baked in creamy butter and rich chicken stock with aromatic fresh herbs. Crispy on the outside, tender and creamy on the inside, cooked with butter and a hint of garlic, these Rosemary Fondant Potatoes make simple yet elegant side dish! 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. 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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