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Fondant Potatoes

How to make Fondant Potatoes Step-by-step Guide.

Fondant potatoes are much easier than you might think. Crispy on top yet soft underneath from the chicken stock, they were cooked in.

Fondant Potatoes

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Fondant Potatoes

I've seen almost every MasterChef TV series has at least 2 chefs that make them on each and every show without fail!

Try something new and turn the humble potato into the chefs favourite, fondant potatoes.

Seasoned with thyme and cooking in butter and chicken stock (or you can use vegetable) fondant potatoes are perfect for any time but especially if you are trying to impress.

If you're entertaining or planning on cooking a special Valentines day meal give these a go and you are bound to impress your guests or dinner date.

What are Fondant Potatoes?

Fondant potatoes, or Pommes fondant, is a method of preparing potatoes that traditionally involves cutting them into cylinders, browning the sides, and then slowly roasting them in butter and stock.

Fondant potatoes are a delicious change from an ordinary mash or boiled potato.

Serve with a nice fillet steak and you have the perfect Valentine's day meal for you and your partner.

Which Potato Variety do I need?

You will need a floury potato variety that won't go to mush whilst cooking and a Y-peeler is great for this as you can get a nice shape to the potatoes.

Floury potatoes have a fluffy, dry texture that makes great mash or chips. Key varieties include Desiree, Estima, King Edward and Maris Piper.

I used my Samuel Groves Ultimate Carbon Skillet Pan which is absolutely brilliant as it can go into the oven. If you don't have such a thing, you can just transfer the potatoes and stock to a small baking dish to finish cooking.

Fondant Potatoes Recipe

Peel the potatoes and slice the sides off to flatten.

The correct shape of a fondant potato

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 from burning.

Season the potatoes and heat up a glug of oil in a frying pan just big enough to take both potatoes. If you use too big a pan you'll have to add more stock to come halfway up the potatoes.

Cover the frying pan and put it on the middle shelf of your preheated oven for about 20 to 25 minutes by which time they will have soaked up the lovely stock.

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 one side and lightly browned on the other.

Fondant potatoes ready for the oven

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 halfway up the potatoes.

Cover the frying pan and pop it into your preheated oven for about 20 to 25 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.

To make 4 fondant potatoes, just add a little more stock so it comes halfway up the potatoes.

Fondant potatoes out of the oven

Make sure they're cooked through and serve straight away with whatever you fancy. A nice steak would be good.

fondant,potatoes,how to,potato,recipe
potatoes,entertaining,side,
French
Yield: 2
Author: Jan Bennett
Fondant Potatoes

Fondant Potatoes

If you're entertaining or planning on cooking a special Valentines day meal give these a go and you are bound to impress your guests or dinner date.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

Pre-heat your oven to 200C/400F or Gas 6
  • 2 good-sized potatoes floury (Maris Piper or King Edward)
  • 1 tablespoon of Olive oil
  • 40g knob of butter
  • a couple of sprigs of thyme
  • 200ml chicken stock - made from 1 Knorr chicken stock cube
  • black pepper to season
  • Plus a little sea salt if you really think they need it, just depends on the saltiness of the stock you use

Instructions

  1. Peel the potatoes and slice the sides off to flatten. Peel into sort of barrel shapes (but with two flat sides).
  2. Now using the speed peeler or sharp knife, take the edge off all the way round - see the picture below. 
  3. Repeat on the other side of each potato. This will stop the edges from burning.
  4. Season the potatoes and heat up a glug of oil in a frying pan just big enough to take both potatoes.
  5. When the oil is nice and hot, add the potatoes and cook for a couple of minutes before turning. 
  6. They should be nicely coloured on one side and lightly browned on the other.
  7. Now making sure the more coloured side is facing up and add the thyme sprigs and the butter. 
  8. Leave to cook for about 5 minutes over a medium/low heat. The butter will foam nicely.
  9. Add the chicken stock, carefully so you don't get splashed by the hot oil and butter. 
  10. Only add enough chicken stock so it only comes halfway up the potatoes.
  11. Cover the frying pan and put it on the middle shelf of your preheated oven for about 20 to 25 minutes by which time they will have soaked up the lovely stock.
  12. Make sure they're cooked through and serve straight away with whatever you fancy; a nice steak would be good.
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Jan