Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, fondant potatoes. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Fondant potatoes is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Fondant potatoes is something that I’ve loved my whole life. They’re fine and they look wonderful.
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 have to prepare a few ingredients. You can have fondant potatoes using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Fondant potatoes:
- Prepare 6 large Accord potatoes
- Get Extra virgin olive oil
- Make ready Butter
- Make ready Stock (preference)
- Make ready cloves Garlic
- Take Rosemary
- Get Thyme
- Get Truffle salt
- Take 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?
Instructions 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 it up with this exceptional food fondant potatoes recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
