This recipe explains how to make classic fondant
potatoes on the hob (stovetop) which are ready to serve in
around 40 minutes. They can also be cooked in the oven.
Total timing:
Ingredients
1 Large Potatoes
25g/1oz Butter
1 teasp Olive Oil
120ml/4fl.oz. Chicken Stock
Salt and Black Pepper
Instructions
Peel the potato, cut a thin slice from the top and
the bottom - enough so it can stand upright on
its own - then cut the potato in half widthways.
The ideal size is around 5cm/2-inches deep but a little more or
less won't matter so long as all the pieces are the same size.
If
you want the traditional barrel shape, use a plain dough
cutter, around 5cm/2-inches in diameter depending on how large
your potatoes are, to cut uniform shapes, then trim the
sharp edges from the tops and bottoms to give a more rounded
effect.
Heat the butter and olive oil over a medium heat in a small pan
which has a close fitting lid. Once it
starts to foam but not colour, add the potatoes, season with
salt and pepper and sauté gently for around 5 minutes, basting
from time to time, until golden brown.
Turn the potatoes over and continue to sauté for a further 5
minutes, basting once or twice, until golden brown.
Very carefully add enough stock to come about one third up the
sides of the potatoes. Take care as it will splutter fiercely.
Bring to simmering point then cover with a lid, reduce the heat
and cook very gently for around 20 minutes or until the potatoes
are very tender. Check half way through the cooking and add a
little more stock if necessary to prevent it drying out and
sticking.
Serve with any remaining liquid poured over the top
of the potatoes.
Special Equipment required to make
this Fondant Potato Recipe
5cm/2-inch plain cutter (optional)
Key techniques required to make
this Fondant Potato Recipe
To Baste -
To moisten food with the pan juices or other liquid during cooking.
Serving Suggestions
Excellent served as an
accompaniment to grilled or baked meats, poultry and
fish
