Simple Way to Make Perfect Fondant potatoes

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive 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.

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.

Fondant potatoes is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Fondant potatoes is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must 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:

1. Take 3 x large maris piper potatoes
2. Make ready 100 x g butter
3. Get 100 x ml chicken stock
4. Prepare 3 x cloves garlic
5. Take few sprigs of thyme
6. Get salt and pepper

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. 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.
2. 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.
3. Break the garlic cloves, add them to the pan and transfer to the stove over a medium heat.
4. Simmer in the butter until it starts to brown, do not allow it to burn, add the chicken stock, cover with baking paper
5. 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.
6. 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

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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