Fondant Potatoes

Ingredients

• 3 × 100g - 150g floury potatoes or
• 3 × 250g - 300g floury potatoes (see stage 1)
• 150g unsalted butter
• 50ml chicken stock or water

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 3

Method

1. There are two methods for preparing the potato. First, peel the potato then:

   1.1 Method 1
   Using the bigger potato, cut off the two largest "sides" of each potato then either cut off the remaining sides to form a cube or, using a pastry cutter, cut out the middle to form a cylinder.

   1.2 Method 2
   Cut off the two smallest ends of the smaller potatoes to form a barrel shape (this does not look as neat as method 1 but wastes less potato).

   
2. In a saucepan melt the butter over a moderate heat and, once it has stopped sizzling, put in the potatoes.
3. Cook the underneath until they are golden brown in colour, then turn them over.
4. Pour in the chicken stock and be careful as it may bubble furiously for a short time (doing this prevents the butter from getting too dark).
5. Season with salt & pepper.
6. The fondant potatoes are cooked when a knife can be easily inserted into the side of the potato.

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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, up to 3 days to stage 1 if they are kept submerged in water in the fridge.
Will leftovers be nice? No.

Notes