Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, fondant potatoes. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Fondant potatoes is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Fondant potatoes is something which I’ve loved my entire life. They’re nice and they look fantastic.
Reviews for: Photos of Fondant Potatoes. Fondant potatoes — a classic French technique of cooking potatoes — sound sorta fancy, but they're nothing more than large rounds of russet potatoes that are browned in butter and roasted in the oven. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook fondant potatoes using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Fondant potatoes:
- Make ready 6 large Accord potatoes
- Make ready Extra virgin olive oil
- Prepare Butter
- Prepare Stock (preference)
- Prepare cloves Garlic
- Get Rosemary
- Prepare Thyme
- Get Truffle salt
- Take Cracked black pepper
- Get Parmesan (optional)
They are more common in Europe, particularly England. They are cylinder or barrel-like in their shape and have a light brown glaze for colour. 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. Fondant potatoes end up having a bit of pan sauce with them.
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.
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. Josh Capon gives these potatoes the steakhouse treatment. Peel and cut the potatoes into the size and shape of a soap dish. They're a French fancy that's been the undoing of many a MasterChef contestant, but opinion is divided as to just how you cook them. Fondant potatoes are from the French cuisine with the word 'fondant' meaning "melting".
So that’s going to wrap this up with this exceptional food fondant potatoes recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
