Recipe of Speedy Fondant potatoes

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, fondant potatoes. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Reviews for: Photos of Fondant Potatoes. Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe! 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 is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Fondant potatoes is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. 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:

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

Season generously with salt and pepper. 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: fussy French cooking, or what roast potatoes want to be when they grow up?

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.

Traditionally, fondant potatoes are peeled and cut into round, barrel-like shapes with the top and bottoms cut flat. Fondant potatoes: fussy French cooking, or what roast potatoes want to be when they grow up? And, after my frustrating experience with Bourdain and Ramsay's versions, which other dishes take much. Crispy on the outside, tender and creamy on the inside, cooked with butter and a hint of garlic, these Rosemary Fondant Potatoes make simple yet elegant side dish! Fondant potatoes are unfussy (any decent white potatoes will do), easy to make, and are very forgiving if you mess them up.

So that is going to wrap this up for this special food fondant potatoes recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!