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There seem to be divided opinions on how best to fondant your potatoes:
- Fry potatoes first, then add stock and simmer.
- Fry first, add stock, then finish in the oven.
- Simmer in fat and stock, allowing to reduce then brown at the end.
- Simmer in fat and stock until it's reduced to a syrup, finish in the oven coated with the some of the syrup to glaze.
Serves 2
Ingredients
Ingredients
- 2 potatoes
- 1-2 tablespoons oil
- half a pound or so of butter
- 1-2 tsps chicken bouillon
Trim the potatoes into rectangles, cubes, or barrels.
Heat a tablespoon or two of oil in frying pan and cook the presentation side of the potatoes until lightly browned.
Off the heat (to avoid burning) add a vast amount of butter, return to the heat until the butter foams, then add 1-2 tsps chicken bouillon and enough water to cover...
Heat a tablespoon or two of oil in frying pan and cook the presentation side of the potatoes until lightly browned.
Off the heat (to avoid burning) add a vast amount of butter, return to the heat until the butter foams, then add 1-2 tsps chicken bouillon and enough water to cover...
Choose waxy potatoes I used large new Cyprus potatoes that are fatter than the depth of cookie/vegetable cutter you intend to use.
I have sturdy metal ones, the smallest of which is 4cm wide and 4cm deep, so that's what I used.
I have sturdy metal ones, the smallest of which is 4cm wide and 4cm deep, so that's what I used.
Ingredients
- waxy potatoes
- large knob butter
- sprigs of thyme
- couple of cloves of garlic
- chicken or duck stock
- salt & pepper
Trim the top and bottom of your potatoes to the height of your cutter. It will be...
This time I took the opposite approach to fondanting my potatoes - frying them in butter first, then finishing them off with stock in the oven.
I had a slow-cooking pork joint in at Gas Mark 3, so I sat the potatoes in the covered frying pan on the top shelf for an hour which seemed about perfect.
If you were cooking them on the stove-top it would probably only take half the time. I reckon they probably do taste better boiled...
I had a slow-cooking pork joint in at Gas Mark 3, so I sat the potatoes in the covered frying pan on the top shelf for an hour which seemed about perfect.
If you were cooking them on the stove-top it would probably only take half the time. I reckon they probably do taste better boiled...
Fondant potatoes. AGAIN!
These cookery school chefs do love their fondant potatoes. And they are quite special I must admit.
As I have previously observed there are substantially two approaches to cooking fondants - brown them first, or brown them later.
Here we cook first, then brown later. It's probably an easier way for a restaurant to serve fondants on demand - parcook an enormous batch, then finish them off individually as required. However, I...
These cookery school chefs do love their fondant potatoes. And they are quite special I must admit.
As I have previously observed there are substantially two approaches to cooking fondants - brown them first, or brown them later.
Here we cook first, then brown later. It's probably an easier way for a restaurant to serve fondants on demand - parcook an enormous batch, then finish them off individually as required. However, I...
This seemed like a fortuitous combination which requires surprisingly little supervision, for the most part.
Though I'm sure it's not quite the best way of roasting chicken, it may be the easiest.
It's basically this chicken roasting process with added potatoes.
Though I'm sure it's not quite the best way of roasting chicken, it may be the easiest.
It's basically this chicken roasting process with added potatoes.
Serves a Family
Ingredients
- 1 chicken
- butter
- garlic
- herbs
- ½ lemon
- potatoes
- chicken stock
Preheat the oven to Gas Mark 1.
Peel potatoes that aren't...
Peel potatoes that aren't...
WTF is vegan butter? Oh wait, I already did that.
These are pretty much identical to regular fondant potatoes. And equally delicious.
These are pretty much identical to regular fondant potatoes. And equally delicious.
Ingredients
- potato
- oil
- vegan butter
- vegetable stock
- thyme
- garlic
Peel and cut your potato into attractive fondant shapes - barrels, cubes, etc.
Heat a layer of oil in a frying pan and fry to colour all the potato surfaces.
Add vegan butter and some garlic and thyme and baste the potato with the foaming...
Heat a layer of oil in a frying pan and fry to colour all the potato surfaces.
Add vegan butter and some garlic and thyme and baste the potato with the foaming...
Unlike certain other fondant methods this doesn't require cooking the stock off in the oven and risking burning the whole thing to a cinder. The potato shapes are browned off first, hence the timings are much less critical.
Just fish the potatoes out of the stock with a slotted spoon when they're done. They'll even keep warm in the pan for a considerable time if you need to hold them.
Just fish the potatoes out of the stock with a slotted spoon when they're done. They'll even keep warm in the pan for a considerable time if you need to hold them.
Serves 2
Ingredients
- butter
- oil
- 1 large baking potato
- ...