Fondant Potaoes
Fondant potatoes are a classic French potato dish that features potatoes cooked until they have a crispy golden-brown crust on the outside and a tender, creamy interior.
Ingredients
- 1 kg potatoes red potatoes, Maris Piper or Desirée are a good potato for this recipe
- 25 g unsalted butter
- 200 ml chicken or vegetable stock
- 1 sprig fresh thyme
- 2 cloves of garlic peeled and crushed with a knife (optional)
- Freshly ground pepper and salt
Instructions
- Peel and cut the potatoes into even sized barrel shapes, approx 4cm in diameter and 2.5cm thick – use a cookie cutter for this if you have one.
- In a large sauté pan, melt the butter over a low heat until it is foaming, then add the potatoes and cook slowly to color – 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.
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