Fondant Potatoes

Sep 10

1 min read

Makes: Serves 4

Prep Time: 20 mins

Cook Time: 40 mins

Ingredients

4 large russet potatoes

3-4 tbsp butter

3-4 cloves of garlic

Few sprigs of herbs (rosemary, thyme)

300ml chicken stock

Salt and pepper to taste

Peel your russet potatoes and using a pastry ring cutter, stamp out some rounds. Use a peeler to soften the edges. You want a nice round shape around a couple of inches tall. If you don't have a pastry cutter, you can cut down the sides of a potato lengthwise and then peel around into an oval shape.
Fry them in oil for 4 mins each side on a medium low heat with 2 tbsp butter and some salt. after 8 mins add garlic and herbs and cook for further 2 mins.
Add 3 ladles of your stock. Bring to the boil and add a lid and bake in a 350f oven for 40 mins.
After 20 mins add more stock and baste carefully and return to the oven.
After 40 mins they should be cooked and tender in the middle. Set aside on warm plates. Reduce pan liquor and glaze fondants. Add chopped chives or parsley, your choice.