Potato Fondant and how to cook them.
A potato fondant is a delicious thing, but how do you make fondant potatoes I hear you ask? Well here goes..
Firstly, I can take absolutely no credit whatsoever for these golden buttery bites of heaven. But since a fondant potato recipe is incredibly easy and tasty I thought I’d share them with you lot..
When it comes to making potato fondants 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 🙂
A potato fodant starts off life being cooked confit (submerged in oil; in this instance it’s butter) and then topped with stock to help cook it through.
Potato fondants are incredibly rich, but totally delicious, here’s how I make potato fondant.
Potato Fondant - how to make Potato fondant with Garlic & Rosemary
- 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.
- Step 1 Peel potatos and shape to a similar look to the one in the photo.
- Step 2 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.
- Step 3 Add your potatoes and leave them alone.
- Step 4 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.
- Step 5 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.
- Step 6 This will take about another 8 minutes – 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!
- Step 7 Goes well with steak and a gym membership..