Fondant potatoes do sound a bit cheffy, but they are easy to make...you just have to keep an eye on them, but that doesn't mean lifting the lid every few minutes. This is where pans with clear lids are a benefit.
The texture of these buttery potatoes, lightly crisped at the edges, is wonderful, and so much more tasty than conventionally roasted spuds.
(Serves 2-3: to serve more, just double up the quantities)
· 1kg potatoes (Maris Piper or Desirée are a good potato for this recipe)
· 25g unsalted butter
· 200ml chicken or vegetable stock
· 1 sprig fresh thyme
· 2 cloves of garlic, peeled and crushed with a knife (optional)
· Freshly ground pepper, and salt
· Peel and cut the potatoes into even sized barrel shapes, approx 4cm in diameter and 2.5cm thick – use a cookie cutter for this
· In a large sauté pan, melt the butter over a low heat until it is foaming, then add the potatoes and cook slowly to colour – around 15 minutes, turning once about half-time
· Add half the stock and simmer for 10-15 minutes. [NOTE: It will sizzle frantically at this stage – Beware splashes.]
· Add the remaining stock, garlic and thyme, cover with circle of damp greaseproof paper, and put pan lid on.
· Cook for 35-40 minutes on low heat until the stock has reduced and potatoes are tender.
· Season and serve.