Fondant Potatoes recipe

Fondant potatoes are crispy on the outside and almost mashed potato on the inside, tasting crispy, crunchy and creamy all at the same time.

• Share on Facebook
• Printer-friendly PDF
• Email a friend

Ingredients:

• 4 large potatoes
• 150g butter
• 75ml chicken stock
• 2 garlic cloves, crushed
• Couple of sprigs of rosemary
• Salt and pepper

Method of Preparation:

1. Take the top and the bottom off of the potatoes and cut them through the middle and then cut them into barrels with a cookie cutter.

2. Heat the butter over a medium heat in a large saucepan. Once it starts foaming but isn’t colouring, place the potatoes into the butter and cook them for around 5 minutes. Turn them over and cook them for a further 5-6 minutes on the other side.

3. Pour the stock into the pan and then add the rosemary and crushed garlic cloves. Be careful at this stage as the butter will splutter as it comes into contact with the stock.

4. Season the dish well, then cover with a lid and reduce the stock until it begins to simmer. Cook for a further 5-10 minutes or until the potatoes are tender. Serve with the liquid poured over the top of the potatoes.

Try these potatoes with a simple steak and a cheesy sauce. This recipe yields four servings.

Back to the Potato Recipes home page.

Add a Review or Comment:

Reviews and Comments:

Fondant Potatoes Review by Jack P on 6th March 2012:

This was very nice. The supermarket didn't have rosemary, so I substituted mixed herbs.

Reply

Fondant Potatoes Review by Kimberley on 2nd November 2011:

Fabulous.

Reply

Nutritional Information

Data: