Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, fondant potatoes. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Fondant potatoes is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Fondant potatoes is something which I’ve loved my entire life. They are nice and they look fantastic.

Reviews for: Photos of Fondant Potatoes. Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe! Fondant potatoes — a classic French technique of cooking potatoes — sound sorta fancy, but they're nothing more than large rounds of russet potatoes that are browned in butter and roasted in the oven.

To begin with this particular recipe, we must first prepare a few components. You can have fondant potatoes using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Fondant potatoes:

1. Make ready 6 large Accord potatoes
2. Make ready Extra virgin olive oil
3. Prepare Butter
4. Prepare Stock (preference)
5. Get cloves Garlic
6. Prepare Rosemary
7. Get Thyme
8. Prepare Truffle salt
9. Prepare Cracked black pepper
10. Take Parmesan (optional)

Fondant potatoes are thick slices of potato that are cooked in a pan with butter and stock over a fairly high heat so they have a crisp outside and a meltingly soft centre. Fondant potatoes: fussy French cooking, or what roast potatoes want to be when they grow up? And, after my frustrating experience with Bourdain and Ramsay's versions, which other dishes take much. Fondant potatoes are from the French cuisine with the word 'fondant' meaning "melting".

Steps to make Fondant potatoes:

1. Wash and shape the potatoes.
2. On a medium heat shallow non stick frying pan add oil, rosemary, thyme and garlic and pan fry the potatoes until golden on one side.
3. Season the top of the potatoes with salt and pepper. Mix stock with 500ml water. Turn the potatoes and add the stock to the pan so that the potatoes are sitting in about 2cm of liquid. Place a lid on the pin and simmer. Monitor the fondants and move them gently so that they don’t stick to the pan.
4. Add blob of butter once the potatoes are softer to the touch in the middle. Using a pastry brush baste the potatoes continually with the liquid. Once the fondants are ready, remove them and place them on a baking tray with parchment paper. Keep warm until serving. Keep the liquid as it could be used for a base for a gravy.
5. Grate Parmesan and sprinkle over the fondants.

And, after my frustrating experience with Bourdain and Ramsay's versions, which other dishes take much. Fondant potatoes are from the French cuisine with the word 'fondant' meaning "melting". Traditionally, fondant potatoes are peeled and cut into round, barrel-like shapes with the top and bottoms cut flat. Fondant potatoes are unfussy (any decent white potatoes will do), easy to make, and are very forgiving if you mess them up. That said, they're really hard to mess up in the first place.

So that is going to wrap this up for this exceptional food fondant potatoes recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!