Fondant potatoes. Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe! Reviews for: Photos of Fondant Potatoes.
These Fondant Potatoes from Delish.com perfectly melt in your mouth. Season generously with salt and pepper. 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.
Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, fondant potatoes. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe! Reviews for: Photos of Fondant Potatoes.
Fondant potatoes is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Fondant potatoes is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have fondant potatoes using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Fondant potatoes:
- Take 6 of large Accord potatoes.
- Make ready of Extra virgin olive oil.
- Get of Butter.
- Make ready of Stock (preference).
- Get cloves of Garlic.
- Prepare of Rosemary.
- Take of Thyme.
- Get of Truffle salt.
- Get of Cracked black pepper.
- Prepare of Parmesan (optional).
Fondant Potatoes are buttery and melt-in-your-mouth tender with a golden, crispy crust. Elegant enough for a dinner party and easy enough for a weeknight dinner! See more ideas about Fondant potatoes, Potatoes, Potato dishes. · Garlic Thyme Fondant Potatoes – a homey yet elegant side dish that proves delicious taste never goes out of fashion. Fondant potatoes are from the French cuisine with the word 'fondant' meaning "melting".
Instructions to make Fondant potatoes:
- Wash and shape the potatoes..
- On a medium heat shallow non stick frying pan add oil, rosemary, thyme and garlic and pan fry the potatoes until golden on one side..
- Season the top of the potatoes with salt and pepper. Mix stock with 500ml water. Turn the potatoes and add the stock to the pan so that the potatoes are sitting in about 2cm of liquid. Place a lid on the pin and simmer. Monitor the fondants and move them gently so that they don’t stick to the pan..
- Add blob of butter once the potatoes are softer to the touch in the middle. Using a pastry brush baste the potatoes continually with the liquid. Once the fondants are ready, remove them and place them on a baking tray with parchment paper. Keep warm until serving. Keep the liquid as it could be used for a base for a gravy..
- Grate Parmesan and sprinkle over the fondants..
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. Fondant Potatoes are a fancy way to serve up potatoes- crispy on the outside, creamy on the inside with loads of savory herb flavor. Fondant potatoes are unfussy (any decent white potatoes will do), easy to make, and are very forgiving if you mess them up. That said, they're really hard to mess up in the first place.
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