Fondant Potatoes

Fondant Potatoes 

Fondant Potatoes are an old French side dish for roasted meat dishes. The dish flourished throughout Europe for centuries amongst the royal kitchens and posh houses of Old England. For some reason, the dish has become obsolete in the really posh restaurants where they were seen on just about every roasted beef or duck confit dish on the menu. Many cooks find this dish to be time-consuming so they don't bother to cook it anymore. I on the other hand love the old recipes and producing them as often as I can. This side dish can be made ahead and cooled in the fridge then reheated in the oven at 350 for 20 minutes or until completely heated throughout. 

 

Preheat oven to 425

Ingredients

4 medium Russet potatoes

1 tbsp olive oil or grapeseed oil

¼ cup butter, cubed

4 large garlic cloves, bashed

2 sprigs rosemary

2 sprigs thyme

2 cups chicken or vegetable stock

Directions

STEP 1

Slice the ends of the potatoes so they lay flat on either side. Then peel them down each side. Once potatoes are completely cleaned, lay on one side and cut in the middle making each side equal in size.

STEP 2

Heat the oil in a pan over 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. Using a paper towel, absorb remaining oil, then Add the butter to the pan to melt.

STEP 3

Scatter the garlic and herbs around the potatoes and season well with salt and pepper. Once both sides of the potato are crispy brown, carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently until the stock begins to boil. Once at that point, remove the pan from stovetop and place in a preheated 425 oven to cook for approximately 30-45 minutes, or until the potatoes are tender, then serve.