Fondant Potatoes Like A Chef

Name: Fondant Potatoes Like A Chef
Total time: 30 min
Cuisine: French
Ingredients: 8 pieces Yukon Gold Potatoes or Agria; 100 g Unsalted Butter, Cubed; 200 g Reduced Beef Stock; 5 sprigs Thyme; 5 pieces Garlic Cloves, Sliced; oil; pinch salt; touch pepper; pinch crunchy flaky sea salt; freshly cut chives

30m

Serves 1

youtube.com

Fondant Potatoes Like A Chef

youtube.com

30m

Serves 1

Directions

1Cut the potatoes on either side to approximately 1 and 1/2 to 2 inches down the middle.
2Peel the edges of the potatoes.
3Place the potatoes into a pre-warmed pan with a touch of oil.
4Let a crust develop on the bottom of the potato, then turn them regularly until golden brown all around.
5Flip the potatoes over and brown the other side.
6Add the remaining butter, crushed garlic, and hard herbs (rosemary and thyme) to the pan.
7Let that simmer for about 4 or 5 minutes.
8Go in with your stock until it reaches about halfway up the potatoes.
9Add a generous pinch of salt.
10Place a lid on the pan and put it into the oven at 180 degrees Celsius.
11Check the potatoes after 10 minutes.
12Baste the potatoes with some of the stock and butter.
13Pop them back into the oven and cook for a total of about 20 minutes until a knife runs through them easily.
14Pass the potato cooking liquid into a fresh pan and reduce it slightly on a low heat to create a glaze.
15Return the potatoes to the reduced stock.
16Season with a touch of pepper and a generous pinch of crunchy flaky sea salt.
17Glaze the potatoes in the reduced stock and garnish with some freshly cut chives.

Ingredients

8 pieces Yukon Gold Potatoes or Agria
100 g Unsalted Butter, Cubed
200 g Reduced Beef Stock
5 sprigs Thyme
5 pieces Garlic Cloves, Sliced
oil
pinch salt
touch pepper
pinch crunchy flaky sea salt
freshly cut chives

Equipment

panlidovenknifetrayplate

Tips

Let a crust develop before moving the potatoes around.
Baste the potatoes with stock and butter while cooking in the oven.
The potatoes are perfectly cooked if a knife runs through them easily.
Reduce the cooking liquid to create a glaze.

Fondant Potatoes Like A Chef

30m

Serves 1

youtube.com

Fondant Potatoes Like A Chef

youtube.com

30m

Serves 1

Directions

1Cut the potatoes on either side to approximately 1 and 1/2 to 2 inches down the middle.
2Peel the edges of the potatoes.
3Place the potatoes into a pre-warmed pan with a touch of oil.
4Let a crust develop on the bottom of the potato, then turn them regularly until golden brown all around.
5Flip the potatoes over and brown the other side.
6Add the remaining butter, crushed garlic, and hard herbs (rosemary and thyme) to the pan.
7Let that simmer for about 4 or 5 minutes.
8Go in with your stock until it reaches about halfway up the potatoes.
9Add a generous pinch of salt.
10Place a lid on the pan and put it into the oven at 180 degrees Celsius.
11Check the potatoes after 10 minutes.
12Baste the potatoes with some of the stock and butter.
13Pop them back into the oven and cook for a total of about 20 minutes until a knife runs through them easily.
14Pass the potato cooking liquid into a fresh pan and reduce it slightly on a low heat to create a glaze.
15Return the potatoes to the reduced stock.
16Season with a touch of pepper and a generous pinch of crunchy flaky sea salt.
17Glaze the potatoes in the reduced stock and garnish with some freshly cut chives.