Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, fondant potatoes. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Fondant potatoes is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Fondant potatoes is something that I have loved my whole life.
Reviews for: Photos of Fondant Potatoes. Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe!
To get started with this recipe, we must 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:
- Prepare 6 large Accord potatoes
- Take Extra virgin olive oil
- Take Butter
- Prepare Stock (preference)
- Prepare cloves Garlic
- Prepare Rosemary
- Make ready Thyme
- Prepare Truffle salt
- Prepare Cracked black pepper
- Prepare Parmesan (optional)
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. Fondant potatoes: fussy French cooking, or what roast potatoes want to be when they grow up?
Steps 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.
And, after my frustrating experience with Bourdain and Ramsay's versions, which other dishes take much. Fondant potatoes end up having a bit of pan sauce with them. I am guessing that our lack of interest in fondant potatoes also has to do with the fact that, until recently, we didn't really have pans that could. Fondant potatoes may seem to some like a very dated recipe and indeed it was at a"fancy" restaurant back in the Eighties where I first tasted them. I believe though, that delicious never really goes out of.
So that is going to wrap this up with this special food fondant potatoes recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
