How to Prepare Fondant Potato

Ingredients:

• 4 potatoes such as Maris Piper, Russetts or King Edwards
• 2 cloves garlic, crushed
• 2 or 3 of sprigs of thyme and some rosemary
• 150g (5oz) butter
• 75ml (3fl oz) chicken stock or a vegetable stock
• Sea salt flakes black pepper

Preparation:

1. Warm up a saucepan and melt the butter. When it is foaming, add the potatoes and fry until deep golden-brown on one side. Do not move these potatoes as they cook.  This takes about 5-6 minutes. 

2. Turn the potatoes over and cook for a further 5-6 minutes on that side so they are  golden-brown on both sides.

3. Carefully pour in the stock, then add the garlic cloves and thyme sprigs. Be aware that the hot fat will spit when it comes into contact with the stock so best to wear an apron at least.

4. Season, to taste, with salt and freshly ground black pepper.

5. Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm.

6. Fondant potato makes a good base for roast meat such as lamb, venison and beef.

The alternative method which uses an oven is the following:

1. Preheat oven to 425 degrees F (220 degrees C).

2. Cut the ends off the potatoes and stand on their ends. 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.

3. 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 a 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.

4. 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.

5. 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 colour. Season with more salt and pepper. Pour chicken stock into skillet.

6. 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.

7. 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.