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FIONA'S FONDANT POTATOES
Posted On: 2014-06-18 16:08:49
It’s hard to say in words just how delicious these potatoes are.
The word fondant means "to melt" in French.
The original fondant potatoes are cooked in copious amounts of butter until they are melt-in-your-mouth tender, but I’ve found a much healthier & equally delicious way to do the same.
My fondant potatoes are simmered in stock to absorb all the flavours, & then cooked with a little butter to get them golden & crispy on the outside, while remaining meltingly soft & tender on the inside.
INGREDIENTS:
2 Agria potatoes, medium, about 400-500g, scrubbed & sliced into 1.5-2cm thick rounds
250 ml Chicken stock, or vegetable stock, use a good quality stock
1 sprig Fresh thyme, or fresh rosemary, optional
1 Tablespoon Butter
DIRECTIONS:
Heat oven to 220C.
Arrange potatoes in a single layer inside a casserole dish so that they fit snugly.
Pour over stock to just cover.
Season with salt if the stock is unsalted.
Add rosemary/thyme sprig, if using, & dot over butter.
Bake, uncovered, for 25-30 minutes until almost all the liquid has absorbed, & the potatoes are golden & slightly crispy on top.
or
Arrange potatoes in a fry-pan in a single layer so that they fit snuggly.
Pour over stock to just cover.
Season with salt if the stock is unsalted, cover with a lid, & gently simmer over low heat for 15 minutes or until just tender (test with the tip of a sharp knife).
Remove potatoes from stock.
Heat butter in a frying pan on medium to high heat & brown potato fondants for 1-2 minutes on each side until golden & crispy.
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