Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, fondant potatoes. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Fondant potatoes is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Fondant potatoes is something that I have loved my whole life.

Reviews for: Photos of Fondant Potatoes. Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe!

To begin with this particular recipe, we have to first prepare a few components. You can have fondant potatoes using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Fondant potatoes:

1. Take 6 large Accord potatoes
2. Make ready Extra virgin olive oil
3. Get Butter
4. Make ready Stock (preference)
5. Take cloves Garlic
6. Prepare Rosemary
7. Get Thyme
8. Prepare Truffle salt
9. Take Cracked black pepper
10. Get 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 are simple and elegant.

Instructions to make Fondant potatoes:

1. Wash and shape the potatoes.
2. 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.
3. 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.
4. 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.
5. Grate Parmesan and sprinkle over the fondants.

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. 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 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.

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