FONDANT POTATOES
Steps:
- Peel and cut the potatoes into the size and shape of a soap dish. Season with salt and pepper.
- Set a saucepan over medium-high heat and add some oil. Sear the potatoes in the hot pan on both sides till golden brown. Add the stock until it just covers the potatoes, then add the butter, garlic, sage, rosemary and thyme. Bring to a simmer and cook until the potatoes are golden and tender, 30 to 45 minutes. Hold in the cooking liquid until ready to eat, the longer the better.
- Slice and serve sprinkled with a little sea salt and chopped chives.
FONDANT POTATOES
Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast
Provided by Esther Clark
Categories Side dish
Time 48m
Number Of Ingredients 7
Steps:
- Slice the ends off the potatoes so they lie flat on either side.
- Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
- Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.
Nutrition Facts : Calories 409 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
FONDANT POTATOES
The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
- Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
- Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
- Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
- Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
- Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
- Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
- Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 33.5 g, Cholesterol 15.8 mg, Fat 10.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 173 mg, Sugar 1.2 g
CIDER POTATOES
This is a recipe from The Guardian's Weekend magazine. I've not yet made it, but thought it sounded great. I didn't want to keep the whole magazine, so I thought I'd post it here for me to keep the recipe safe and to share with you. As the recipe doesn't give any, the times here are estimated. The cider refered to in this recipe is the alcoholic kind.
Provided by -Sylvie-
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Using a 2 inch pastry cutter, cut the potato slices into rounds.
- Place the potato slices into a large pan and cover with the cider.
- Add the butter and season with salt.
- Bring to the boil over high heat and cook until the liquid is reduced and starts to become syrupy.
- The potatoes will start to caramelize.
- Carefully turn the potatoes, so that they will colour on both sides.
- If the potatoes are golden but not yet cooked through, add a little water and repeat the steps.
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CIDER FONDANT POTATOES | TASTEMADE
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- In a large roasting tray add the goose fat and place the tray in the oven for the fat to get really hot. When the tray starts to smoke slightly, carefully add the potatoes to the fat. Let this cook in the fat for about 3-4 minutes with a turn. Make sure the potatoes are golden and crisp all over and coated evenly in the fat.
- Quarter the onions whilst you wait for the potatoes and when ready, add in the onions and rosemary sprigs.
- Top the tray up with the cider and the stock and place back in the oven for 40 minutes, turning half way to make sure they aren’t too soggy. Cook until soft and fluffy inside and golden on the outside, serving with any extra sauce for gravy.
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