Fondant potatoes

Name: Fondant potatoes
Total time: 3600 s
Yield: 6 people
Cuisine: British
Ingredients: 6 large Accord potatoes; Extra virgin olive oil; Butter; Stock (preference); cloves Garlic; Rosemary; Thyme; Truffle salt; Cracked black pepper; Parmesan (optional)

rsa_food @south_africa

Fondant potatoes are a perfect accompaniment to any meal. The time taken to prepare them is worth it. It is important to choose the correct potato, one that bakes well and keeps its texture.

#MyCookbook #mycookbook #rsa_food

Fondant potatoes are a perfect accompaniment to any meal. The time taken to prepare them is worth it. It is important to choose the correct potato, one that bakes well and keeps its texture.

#MyCookbook #mycookbook #rsa_food

rsa_food @south_africa

Fondant potatoes are a perfect accompaniment to any meal. The time taken to prepare them is worth it. It is important to choose the correct potato, one that bakes well and keeps its texture.

#MyCookbook #mycookbook #rsa_food

Fondant potatoes are a perfect accompaniment to any meal. The time taken to prepare them is worth it. It is important to choose the correct potato, one that bakes well and keeps its texture.

#MyCookbook #mycookbook #rsa_food

Saved

Ingredients

1 hr

6 people

6large Accord potatoes
Extra virgin olive oil
Butter
Stock (preference)
clovesGarlic
Rosemary
Thyme
Truffle salt
Cracked black pepper
Parmesan (optional)

Saved

Steps

1 hr

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.