Fondant potatoes
Fondant potatoes

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, fondant potatoes. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Fondant potatoes is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Fondant potatoes is something that I’ve loved my entire life. They’re fine 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. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme.

To begin with this recipe, we have to prepare a few ingredients. You can have fondant potatoes using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Fondant potatoes:
  1. Take 6 large Accord potatoes
  2. Prepare Extra virgin olive oil
  3. Make ready Butter
  4. Make ready Stock (preference)
  5. Get cloves Garlic
  6. Prepare Rosemary
  7. Get Thyme
  8. Get Truffle salt
  9. Take Cracked black pepper
  10. Get Parmesan (optional)

Crispy on the outside, tender and creamy on the inside, cooked with butter and a hint of garlic, these Rosemary Fondant Potatoes make simple yet elegant side dish! 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. Josh Capon gives these potatoes the steakhouse treatment. Peel and cut the potatoes into the size and shape of a soap dish.

Instructions to make Fondant potatoes:
  1. Wash and shape the potatoes.
  2. 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.
  3. 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.
  4. 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.
  5. Grate Parmesan and sprinkle over the fondants.

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 from the French cuisine with the word 'fondant' meaning "melting". Traditionally, fondant potatoes are peeled and cut into round, barrel-like shapes with the top and bottoms cut flat. Fondant potatoes are a dish made with potatoes, stock, butter, garlic, and thyme that has a crisp crust and a Fondant potatoes are a way of preparing the tubers so they are very soft and creamy on the.

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