Fondant potatoes
I was pleasantly surprised by the simplicity of these delightful things. You often see them on Masterchef and so I assumed they were really hard. They taste phenom so I’ll be adding these to my potato repertoire!
Fondant Potatoes - Crusty Potatoes Roasted with Butter and Stock by Food Wishes
Ingredients
2 servings
- 1 large potato (e.g. Maris piper)
- 50 g butter
- 100 ml veg stock
- Oil
- 2 cloves garlic
- 2-3 sprigs thyme
Steps / How to Make
Peel the potato and chop it in half. Chop the ends off so both sides of the potato are flat.
Heat some oil in a frying pan over a medium heat.
When hot, pop the potatoes in and leave for 5 mins. You’ll see the base turning golden brown and the sides becoming translucent.
Flip the potatoes over and do another 5 mins on the other side.
Turn the heat down slightly and add the butter. Be careful because the more it melts the more it spits!
Pour in the stock, bash the garlic and thyme and add those to the pan.
Reduce heat to a simmer and splash some of the liquid over the potatoes to stop the top from drying.
Pop a lid on and leave in the pan for about 30 mins.
Serve with the rest of your meal and use the buttery stock as gravy.
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