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.
Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, fondant potatoes. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Fondant potatoes is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Fondant potatoes is something that I’ve loved my whole life. They’re nice and they look wonderful.
Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe! Reviews for: Photos of Fondant Potatoes.
To begin with this recipe, we have to first prepare a few ingredients. You can have fondant potatoes using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Fondant potatoes:
- Get 3 of x large maris piper potatoes.
- Prepare 100 of x g butter.
- Take 100 of x ml chicken stock.
- Prepare 3 of x cloves garlic.
- Prepare of few sprigs of thyme.
- Prepare of salt and pepper.
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:
- 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.
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.
So that’s going to wrap it up for this exceptional food fondant potatoes recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!