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Fondant Potatoes

cookeryskills's picture
Ingredients
  Potatoes 400 Gram
  Butter 25 Gram
  Chicken stock/Vegetable stock 250 Milliliter
  Sea salt/Pepper To Taste (use as per taste)
Directions

GETTING READY
1. Pre-heat the oven to 190°C (Gas Mark 5).
2. Choose a nice large potato, such as a baking estima.
3. Wash, peel and rewash the potatoes.
4. Trim one side to make a flat surface.
5. Place the flat surface of the potato onto your board.
6. Using a 2.5-inch plain pastry cutter, put it into the potato to cut out a circle about 3cm deep.
7. Remove the circle of potato from the cutter and trim the top edge slightly to get a potato shaped like an ice hockey ‘puck’.

MAKING
8. In a small pan gently melt the butter.
9. Place the potatoes into a shallow ovenproof dish and brush with melted butter.
10. Season with the sea salt and milled pepper.
11. Add enough stock to half cover the potatoes and place in the pre-heated oven.
12. Cook until most of the stock has been absorbed for about 1 hour depending on the size of the potatoes. The potatoes should be soft to touch but still holding their shape and a nice golden brown on top. An occasional basting with melted butter while cooking should ensure an even color on top of the fondant potatoes.
13. When cooked, remove the fondant potatoes from the oven.

SERVING
14. Using a palette knife, carefully transfer the fondant potatoes onto warmed plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Potato
Restriction: 
Low Cholesterol, Low Sugar
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4

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