Fondant Potatoes

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This is a great way to make potatoes if you like the taste of potatoes. I know that sounds obvious, because of course potatoes are good for people who like potatoes, but a lot of potatoes recipes take flavour from other sources, such as cheese, onion, animal fat (such as potatoes roasted in duck fat), or excessive seasoning (with thyme, for example). Contrary to this, this fondant potatoes recipe highlights the taste of the potatoes, but presents them in a beautiful way and cooks them perfectly (think: potatoes that melt in your mouth like butter, but taste like boiled potato with a slightly crispy texture on one side).

Ingredients

• Potatoes
• Chicken stock
• Oil
• Salt & pepper

Directions

1. Peel the potatoes by chopping the top and bottom off with a knife and slicing the skin off the sides in a straight, downward motion in order to create skinless potato barrels. If you are feeling less wasteful, you can chop the ends and skin the potato sides. The way you skin the potatoes will affect their presentation.
2. Next chop the potato barrels into approximately 3rds to create circular blocks as per the picture in the top of this article. If you are feeling in a fun mood, you can cut a shape (such as a star) into the top of each block, in the same way you would if you were making potatoes stamps for children. This could be a cute thing to do for Valentine’s Day if you put heart motifs on the potatoes.
3. Boil some water and mix in the chicken stock, to use later.
4. Pan fry the potato blocks in oil with the best side facing downwards (the stamp side, if you did this). Do not turn them. Season the potatoes with salt and pepper. Leave them frying until one side is golden. Personally I leave a lid on the pan so it cooks better.
5. When the best side is cooked, tip the oil out the pan. Flip the potatoes and add the stock mix until it reaches half way up the sides on the potatoes. For clarity, the golden side should now be facing upwards and not wet.
6. Cook with a lid on the pan until they’re done.

Variations of this recipe involve cooking with butter mixed into the stock, and cooking with herbs such as thyme.