Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, fondant potatoes. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Fondant potatoes is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Fondant potatoes is something which I’ve loved my whole life.
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.
To get started with this particular recipe, we must prepare a few ingredients. You can cook fondant potatoes using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Fondant potatoes:
- Prepare 3 x large maris piper potatoes
- Prepare 100 x g butter
- Prepare 100 x ml chicken stock
- Prepare 3 x cloves garlic
- Prepare few sprigs of thyme
- Get salt and pepper
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.
Instructions to make Fondant potatoes:
- 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.
- 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.
- Break the garlic cloves, add them to the pan and transfer to the stove over a medium heat.
- Simmer in the butter until it starts to brown, do not allow it to burn, add the chicken stock, cover with baking paper
- 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.
- 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
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.
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