Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, fondant potatoes. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe! These Fondant Potatoes from Delish.com perfectly melt in your mouth.
Fondant potatoes is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Fondant potatoes is something which I’ve loved my entire life.
To begin with this particular recipe, we have to 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:
- Make ready 6 large Accord potatoes
- Make ready Extra virgin olive oil
- Make ready Butter
- Take Stock (preference)
- Get cloves Garlic
- Take Rosemary
- Make ready Thyme
- Make ready Truffle salt
- Get Cracked black pepper
- Make ready 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. Fondant potatoes are a way of preparing the tubers so they are very soft and creamy on the inside, with a crisp crust on the outside. A step by step guide to making fondant potatoes, they are much easier than you might think. Josh Capon gives these potatoes the steakhouse treatment.
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.
Peel and cut the potatoes into the size and shape of a soap dish. Fondant potatoes are from the French cuisine with the word 'fondant' meaning "melting". Traditionally, fondant potatoes are peeled and cut into round, barrel-like shapes with the top and bottoms cut flat. 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. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in 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!
