Easy Fondant Potatoes Food

EASY FONDANT POTATOES

Steps:

• Preheat oven to 400 degrees.
• Peel the potatoes cutting the ends off flat so that each potato when sliced in half will stand up on its own. Then cut each potato in half. Pat the potatoes dry with paper towels.
• Heat vegetable oil in a large ovenproof skillet over medium high heat. Brown the potatoes on top and bottom. This can take about 6-7 minutes per side.
• Remove the pan from the heat and add the butter, chicken stock, sliced garlic, fresh thyme and fresh rosemary. Bake in preheated oven until the potatoes are tender. Spoon the butter mixture over the cooked potatoes and sprinkle with kosher salt and freshly ground black pepper. For best results serve promptly.

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.

CLASSIC FONDANT POTATO RECIPE

Steps:

• Gather the ingredients.
• Peel the potatoes and then rinse them under cold water. Slice off the narrow ends of each potato, discard, and cut each remaining potato in half, crosswise, to create a total of 6 potato cylinders of nearly equal size. Heat the oil in a dutch oven or a cast iron pan over high heat. When the oil is hot, sear both sides of each potato cylinder until golden brown, about 5 to 6 minutes.
• Lower heat to medium-high and add the butter pieces to the pan to melt around the potatoes. Cook for 5 minutes.
• Add the stock and simmer for 5 minutes.
• Finally, add the garlic and thyme sprigs. Cover with a tight-fitting lid, lower heat to medium-low, and simmer for 20 minutes. Insert a sharp knife into one potato to see if it's tender all the way to the center. If tender, the potatoes are ready; if not, cook a little longer.
• Serve the potatoes with your favorite roast, chops, or grilled steak. You can also strain the stock and butter from the cooked potatoes into a small saucepan and reduce the stock slightly to serve alongside the potatoes; it really makes a delicious sauce.

BASIC FONDANT POTATOES

Steps:

• Heat oven to 190C/170C fan/gas 5.
• Peel the potatoes and pat dry with kitchen paper.
• Heat the oil and butter in a flameproof dish, add the potatoes and brown all over. This will take about 5 mins.
• Season well, add the thyme sprigs and stock, and bring to the boil. Transfer the dish to the oven, uncovered.
• Cook for 25-30 mins until the potatoes are tender.

FONDANT POTATOES

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.

FONDANT POTATOES WITH GARLIC (FONDANT DE POMMES DE TERRE)

Steps:

• Heat oven to 350°F.
• Put oil and butter in a baking dish. Put dish in oven until butter melts.
• Add potatoes and garlic and turn to coat all sides of potatoes. Bake 15 to 20 minutes until golden brown.
• Add the broth and rosemary and bake another 15 minutes, or until the stock is absorbed and potatoes are soft. Season with salt and pepper.
• Serve. (discard garlic).

POTATOES FONDANTES

Steps:

• Trim potatoes of any eye or damaged areas and wash in cold water.
• Arrange as many potatoes as you can in one layer in a 10 inch non stick skillet.
• (there should be a little room to spare).
• Add the rosemary, broth, oil, butter and kosher salt.
• Bring to boil over high hear.
• Reduce heat to medium, cover the pan but leave the lid a little ajar and boil until the potatoes are fork tender, about 20 minutes.
• The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
• Remove the pan from the heat and press on each potato with a spoon or metal measuring cup just until it cracks open.
• Set the pan over medium high heat and cook, uncovered until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
• Gently turn the potatoes and brown the other side, another 4-5 minutes.
• Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring to a serving platter.
• Sprinkle with chives and serve immediately, passing the sea salt so diners can sprinkle on if they want.

POTATOES FONDANT RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Heat the canola oil in a large cast iron skillet over medium-high heat.
• Season the potatoes with salt, then add to the hot skillet, flat-side down. Sear for about 5 minutes, until golden brown, then flip and cook on the other flat side for another 5 minutes.
• Add the clarified butter, rosemary, thyme, and garlic to the skillet. Let the butter melt, then use a large spoon to baste the potatoes with the butter until coated, about 30 seconds.. Add the chicken stock and bring to a boil.
• Transfer the skillet to the oven and roast the potatoes for 35 minutes, or until tender.
• Spoon the pan sauce over the potatoes and garnish with freshly ground black pepper.
• Enjoy!