FONDANT POTATOES RECIPE | BBC GOOD FOOD
Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast
Provided by Esther Clark
Categories Side dish
Total Time 48 minutes
Prep Time 8 minutes
Cook Time 40 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Slice the ends off the potatoes so they lie flat on either side.
- Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
- Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.
Nutrition Facts : Calories 409 calories, FatContent 29 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.2 milligram of sodium
FONDANT POTATOES | KITCHN
An easy, impressive recipe for restaurant-quality fondant potatoes made with just five staple ingredients.
Provided by Jesse Szewczyk
Categories Side dish
Total Time 3300S
Prep Time 600S
Cook Time 2700S
Yield 8
Number Of Ingredients 8
Steps:
- Peel 4 russet potatoes. Trim the ends, then cut each potato in half crosswise. You should now have 8 flat potato rounds. Place the potatoes in a large bowl and cover with cold water. Let sit for 20 minutes at room temperature to remove excess potato starch. Meanwhile, heat the oven and prepare the garlic and butter.
- Arrange a rack in the middle of the oven and heat the oven to 400°F. Lightly smash and peel 3 garlic cloves. Cut 4 tablespoons unsalted butter into 8 pieces.
- Drain the potatoes, rinse with cold water, and pat dry with paper towels. Season the potatoes with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Heat 2 tablespoons canola oil in a large oven-safe skillet over medium-high heat until shimmering. Add the potatoes cut-side down in a single layer and cook until golden brown, 6 to 7 minutes. Flip the potatoes using tongs and add the garlic, butter, and 4 sprigs thyme. (If the potatoes are sticking to the pan, let them cook 2 to 3 minutes more until they easily release before flipping.) Cook until the butter is foaming and starts to brown, 2 to 3 minutes more. Add 3/4 cup vegetable or chicken broth.
- Bake until the potatoes are fork tender and lightly browned on the sides, 30 to 35 minutes. Garnish with more whole thyme sprigs before serving, drizzled with the pan juices.
Nutrition Facts : SaturatedFatContent 4.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 20.5 g, SugarContent 1.0 g, ServingSize Serves 8, ProteinContent 3.0 g, FatContent 9.6 g, Calories 176 cal, SodiumContent 156.1 mg, FiberContent 1.4 g, CholesterolContent 0 mg
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BEST FONDANT POTATOE RECIPE - HOW TO MAKE FONDANT POTATOES
From delish.com
Reviews 4.2
Total Time 45 minutes
Category side dish
- Preheat oven to 450° F. Peel potatoes and slice them into 2 inch thick slices. Season generously with salt and pepper. In a large skillet over medium high heat, heat vegetable oil until hot. Add potatoes flat side down into oil and cook until golden, about 5 minutes. When golden, flip potatoes and add butter, garlic and rosemary. Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes. Top with rosemary and serve.
FONDANT POTATOES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 48 minutes
Category Side dish
Calories 409 calories per serving
- Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.
FONDANT POTATOES | KITCHN
From thekitchn.com
Reviews 3.9
Total Time 3300S
Category Side dish
Cuisine Europe, French
Calories 176 cal per serving
- Bake until the potatoes are fork tender and lightly browned on the sides, 30 to 35 minutes. Garnish with more whole thyme sprigs before serving, drizzled with the pan juices.
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