Now I know most people cook fondant potatoes in the oven, but my version is a little different. I cook them on the stovetop.
Depending on the size and shape of your potatoes, you might need to cut quite a bit off to get that cylinder shape you are after. Those ends don’t need to go to waste. Use them in whatever veggies you are making on the day. They work well with spinach, carrots or green beans. Add in an onion as well. Like our grannies used to make veggies.
Feel free to use chicken stock instead of beef, or for vegan fondant potatoes, use vegetable stock and a suitable vegan butter.
Fondant Potatoes
Ingredients
- 4 tbsp vegetable oil
- 6 potatoes
- 3 tbsp butter
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 cloves garlic, smashed
- 2 sachets liquid beef stock
- 1 cup water
- salt
- black pepper
Instructions
- Peel the potatoes and cut off the round ends so you have a flat edge at either side, then cut in half. Rinse under cold water and pat dry.
- Place oil into pan over high heat. Place potatoes in pan and fry until golden brown, about 5 minutes on each side.
- Turn heat down to medium, add the butter, rosemary, thyme and garlic to the pan (use the flat side of your knife to press down on the garlic to crack it open). Fry for about a minute, then add the liquid stock and water. Season with salt and black pepper, cover and cook for 15 to 20 minutes (or until potatoes are soft), adding a little water as and when required.
- Remove from heat, place potatoes in a serving dish and pour over any remainder of the gravy from the pan. Garnish with fresh thyme sprigs and a sprinkle of sea salt flakes.
If your family is anything like mine, Sunday lunch is all about the potatoes! I’m therefore constantly looking for new ways to make a roast potato. Safe to say none of my attempts have failed, the potatoes are always finished first! For another one of my favourites, have a look at my Herby Roast Potato salad. I’m sure your family will love it too.
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