Photo by Tamara West
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.
- Heat oven to 220C.
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.
- 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.