THE BEST FONDANT RECIPES

Name: Fondant Potatoes
Prep time: 10 min
Total time: 45 min
Yield: 4-6
Ingredients: 4 large russet potatoes; 1 tbsp. vegetable oil; 2 tbsp. butter, cut into cubes; 1 garlic clove, thinly sliced; 3 sprigs rosemary; Kosher salt; Freshly ground black pepper; 1 c. low-sodium chicken broth; 1 tsp. Chopped rosemary, for serving

BEST FONDANT POTATOE RECIPE - HOW TO MAKE FONDANT POTATOES

Best Fondant Potatoe Recipe - How to Make Fondant Potatoes image

These Fondant Potatoes from Delish.com perfectly melt in your mouth.

Provided by Lena Abraham

Categories side dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4-6

Number Of Ingredients 9

Ingredients

4 large russet potatoes
1 tbsp. vegetable oil
2 tbsp. butter, cut into cubes
1 garlic clove, thinly sliced
3 sprigs rosemary
Kosher salt
Freshly ground black pepper
1 c. low-sodium chicken broth
1 tsp. Chopped rosemary, for serving

Steps:

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

Fondant potatoes recipe | BBC Good Food image

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

Ingredients

6 medium Maris Piper potatoes
1 tbsp olive oil
200g unsalted butter, cubed
4 large garlic cloves, bashed
2 sprigs rosemary
2 sprigs thyme
200ml chicken or vegetable stock

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

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1. In order to achieve crispy crust on the outside of the potatoes, and a soft creamy consistency on the inside, place potatoes in a bowl of water for 10-15 minutes to remove excess starch. Pat dry. 2. Preheat oven to 425ºF. Heat a heavy bottom skillet (e.g., cast iron, which can be transferred into the oven) on medium heat on the stovetop. 3. Add the butter and oil (see recipe notes below). 4. Add potatoes, flat side down, and cook for about 5 minutes on the first side or until golden brown. Season with salt and pepper. Flip and season the other side. 5. Add garlic and fresh herbs. Cook for 4-5 minutes. 6. Pour in the stock and transfer the skillet to the preheated oven. Bake for about 30-35 minutes – until most of the liquid has evaporated and the potatoes are tender inside. Be very careful when taking the skillet out of the oven, it will be super hot so don't accidentally grab the handle. You'll want to end up with about 2 tablespoons of sauce to spoon over the potatoes. See recipe notes below what to do if you have more liquid. 7. Garnish the potatoes with fresh herbs and serve.

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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
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.

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