Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, fondant potatoes. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Reviews for: Photos of Fondant Potatoes. 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 are favourites with chefs, and are seasoned with rosemary and thyme.
Fondant potatoes is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Fondant potatoes is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook fondant potatoes using 6 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Fondant potatoes:
- Prepare 1 large potato (e.g. Maris piper)
- Prepare 50 g butter
- Get 100 ml veg stock
- Make ready Oil
- Make ready 2 cloves garlic
- Make ready 2-3 sprigs thyme
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. Fondant potatoes end up having a bit of pan sauce with them. I am guessing that our lack of interest in fondant potatoes also has to do with the fact that, until recently, we didn't really have pans that could.
Steps to make Fondant potatoes:
- Peel the potato and chop it in half. Chop the ends off so both sides of the potato are flat.
- Heat some oil in a frying pan over a medium heat.
- When hot, pop the potatoes in and leave for 5 mins. You’ll see the base turning golden brown and the sides becoming translucent.
- Flip the potatoes over and do another 5 mins on the other side.
- Turn the heat down slightly and add the butter. Be careful because the more it melts the more it spits!
- Pour in the stock, bash the garlic and thyme and add those to the pan.
- Reduce heat to a simmer and splash some of the liquid over the potatoes to stop the top from drying.
- Pop a lid on and leave in the pan for about 30 mins.
- Serve with the rest of your meal and use the buttery stock as gravy.
Josh Capon gives these potatoes the steakhouse treatment. Peel and cut the potatoes into the size and shape of a soap 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. 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 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.
So that’s going to wrap it up with this special food fondant potatoes recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
