Sunday, 12 February 2012

How to Make - The Best Fondant Potatoes

Fondant potatoes are much easier to make than you might think.
Perfect for that special Valentine's Meal or Dinner Party and are a lovely change from an ordinary cooked potato.
 Serve with a nice Fillet Steak with a Blackberry and Port sauce, Chantenay carrots and green beans - then you can invite me to dinner!
Crispy on top yet soft underneath from the Chicken stock they were cooked in.
You need a potato that wont go to mush whilst cooking such as Maris Piper or King Edward.
A speed peeler is great for this - you can get a nice shape to the potatoes.  If you have a frying pan that can go into the oven that's great - if not you'll have to transfer them to a small baking dish.

Pre-heat your oven to 200C/400F or Gas 6
To serve 2 you will need:
4 good sized potatoes (Maris Piper or King Edward)
a glug or two of Olive Oil
a good sized knob of butter
a couple of sprigs of thyme
salt and pepper to season
200ml chicken stock - made from 1 Knorr chicken stock cube

How to do it:
Peel the potatoes and slice the sides off to flatten.  Peel into sort of barrel shapes (but with two flat sides).
Now using the speed peeler or sharp knife, take the edge off all the way round - see the picture below.  Repeat on the other side of each potato.
This will stop the edges burning.

Season the potatoes and heat up a glug of oil in a frying pan just big enough to take all four.
When the oil is nice and hot, add the potatoes and cook for a couple of minutes before turning.  They should be nicely coloured on the one side and lightly browned on the other.
Now making sure the more coloured side is facing up and add the thyme sprigs and the butter.
Leave to cook for about 5 minutes over a medium/low heat.
 The butter will foam nicely.
Now you must add the chicken stock, carefully so you don't get splashed by the hot oil and butter. 
Only add enough chicken stock so it only comes half way up the potatoes.
 Pop the frying pan into your Pre-heated oven for about 15 to 20 minutes by which time they will have soaked up the lovely stock.  
Make sure they're cooked through and serve straight away with whatever you fancy. 
A nice steak would be good.

I made a lovely Blackberry and Port sauce (recipe to follow shortly) and served with 
Chantenay Carrots and Green Beans.

7 comments:

Noble Nourishment said...

I've always wanted to make these! They look excellent, Jan :)

Lo-Lo said...

I've never made, or indeed tried these. I've always thought they sound delicious, but I don't think I could bring myself to worry about shaping potatoes for cooking!! I think it's one of those things I will only try when eating out because I just don't have the patience!

Jacqueline said...

I have never had fondant potatoes, but I would like to. I do love potatoes :)

Marie said...

Used to make these often when I cooked at the big house. Have not made them in a long time. Must rectify that and make some soon for the Toddster and myself. Yours look perfect Jan! Well done!

Jo Andrews said...

These look fab. Going to try them out this evening with pan fried sea bream, asparagus and beurre blanc sauce. How hot should the oven be?

Jan Bennett said...

Jo it does say in my recipe 200c 400f or gas 6 please let me know how they turned out. Your meal sounds delish!

Anonymous said...

Just made one of these as a tester for a meal I'm cooking during the week...and now can't wait...really tasty and so simple. Lack of patience needed to shape the potatoes is not an issue at all...most spuds are already barrel shaped and if you have a search around when buying, you can get similar shapes and sizes to ensure they cook at the same rate. Waiting for them to cool enough not to scorch the top of your mouth is the only patience really needed :-) Thank you!

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