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Home > Recipes > Fondant potatoes

Fondant potatoes
( SERVES 2 )

Nadia Lim

Publication: Bite

Bite

Ratings: 4.8 / 5 FROM 4

Fondant potatoes

Photo by Tamara West

4.8 / 5 FROM 4

It’s hard to say in words just how delicious these potatoes are. The word fondant means "to melt" in French. The original fondant potatoes are cooked in copious amounts of butter until they are melt-in-your-mouth tender, but I’ve found a much healthier and equally delicious way to do the same. My fondant potatoes are simmered in stock to absorb all the flavours, and then cooked with a little butter to get them golden and crispy on the outside, while remaining meltingly soft and tender on the inside. YUM! Serves 2-3 as a side dish.

Ingredients

2 Agria potatoes, medium, about 400-500g, scrubbed and sliced into 1.5-2cm-thick rounds
250 ml Chicken stock, or vegetable stock, use a good quality stock
1 sprig Fresh thyme, or fresh rosemary, optional
1 Tbsp Butter

Directions

  1. Heat oven to 220C.
  2. Arrange potatoes in a single layer inside a casserole dish so that they fit snugly. Pour over stock to just cover. Season with salt if the stock is unsalted. Add rosemary/thyme sprig, if using, and dot over butter. Bake, uncovered, for 25-30 minutes until almost all the liquid has absorbed, and the potatoes are golden and slightly crispy on top.

    Or 

  1. Arrange potatoes in a fry-pan in a single layer so that they fit snuggly. Pour over stock to just cover. Season with salt if the stock is unsalted, cover with a lid, and gently simmer over low heat for 15 minutes or until just tender (test with the tip of a sharp knife). Remove potatoes from stock. Heat butter in a frying pan on medium to high heat and brown potato fondants for 1-2 minutes on each side until golden and crispy.
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http://www.bite.co.nz/recipe/10956/Fondant-potatoes/

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Comments

  • jordyn96
    jordyn96
    added 873 days ago

    Can this be made in advanced, e.g in the morning and reheat for dinner?

    • Flag comment for moderation

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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