Fondant Potatoes

I’m always interested in different ways to eat potatoes. They’re one of the most versatile vegetables, with literally thousands of options. I’ve eaten fondant potatoes many times, but never made myself. I figured they were cheffy and complicated, but was very wrong! Normally, the potatoes are cut into perfect little cylinders, but this homestyle version is much less fuss and waste nothing of a good potato. Fondant potatoes are fried then baked in a bath of stock in the oven, which gives them a delicate, creamy texture inside and a crisp top. They’re the perfect accompaniment to a meat dishes and really rather delicious.

4 medium potatoes (Desiree, King Edward)
salt & pepper
1/3 cup olive oil
20 sprigs thyme
4 knobs butter
400ml good quality fresh chicken, beef or vegetable stock

Preheat oven to 200ºC

Peel the potatoes and cut in half lengthways. Cut a slither off the base of each potato to enable them to sit without wobbling. Season well with salt & pepper.

Place a small, deep baking pan on the stove top over a high heat. Heat the oil until just smoking hot. Place the potatoes face down into the oil and cover with thyme. Fry for 5 minutes on one side, until browned. Turn over each potato then add the butter. Let this melt and bubble for a minute or so before pouring in the stock so that it reaches about 1cm from the top of the potato. Bring this to the boil then remove from the heat and place in the oven.

Cook for 15-20 minutes or until the potato feels soft when pierced by a sharp knife.

Great with meat or poultry.

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