How to make fondant potatoes I hear you ask! Fondant potatoes are a glorious indulgent thing.
I can take absolutely no credit whatsoever for these golden buttery bites of heaven. But since a fontant potato recipe is incredibly easy and tasty I thought I’d share them with you lot..
When it comes to how to make fondant potatoes there are a few schools of thought as to the perfect shape for a fondant potato recipe. But I have an issue with wasting food purely for aesthetic reasons (especially if I’m cooking at home); but in general nice and smooth works best – just like the one in my photo 🙂
How to make fondant potatoes
Fondant Potatoes Recipe:
1 potato per person (a floury variety works best – not waxy ones)
Packet of butter (about 500 gms – a ridiculous amount of butter!)
Cup of chicken stock (or water if without stock)
2 cloves garlic
2 sprigs of rosemary
How to make fondant potatoes – Method:
- Simply peel your potato and shape to a similar look to the one in the photo.
- Warm the butter in a small saucepan until fully melted and bubbling and then add the rosemary, garlic cloves and a few turns of a pepper mill.
- Add your potatoes and leave them alone. They are frigid little things and dislike being manhandled. Leave them on a medium heat for about 8 minutes – the underside should be golden (if not, leave for another 5 minutes and check again). Once golden turn them over and leave for another 5 minutes to colour the other side.
- Remove the pan from the heat just until it stops bubbling a bit and then add your stock or water (enough to be at least half way up the potato) – be careful – when you add the stock/water this thing will boil like mount Vesuvius – now return to the heat and leave to cook on a low heat.
- This will take about another 8 minutes or more – test by poking with a skewer or knife, it should glide through with no resistance. Fondant potatoes should be soft and buttery – not al dente!
Goes well with venison steak and a gym membership…