Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, fondant potatoes. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Reviews for: Photos of Fondant Potatoes. Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe!
Fondant potatoes is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Fondant potatoes is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. 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
- Take Extra virgin olive oil
- Make ready Butter
- Take Stock (preference)
- Get cloves Garlic
- Prepare Rosemary
- Get Thyme
- Take Truffle salt
- Get Cracked black pepper
- Take 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. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
