Fondant Potatoes

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A classic, restaurant method of cooking potato, it produces a deliciously rich and buttery potato dish.


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


  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).

    the cut potatoes
  2. In a saucepan melt the butter over a moderate heat and, once it has stopped sizzling, put in the potatoes. cooking one side of the potato
  3. Cook the underneath until they are golden brown in colour, then turn them over. turning over the potatoes
  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. the finished fondant potatoes
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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.


- To add more flavour, add a clove of garlic and a sprig of thyme into the saucepan when the butter is melted, before the potatoes go in.

- The potato that is cut off in stage 1 can be kept for up to 3 days to use in mashed potato if it is stored submerged in water in the fridge.

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