Fondant Potatoes Like A Chef

30 mins
Serves 1
youtube.com

Directions

  1. 1Cut the potatoes on either side to approximately 1 and 1/2 to 2 inches down the middle.
  2. 2Cut the potatoes on either side to approximately 1 and 1/2 to 2 inches down the middle.
  3. 3Cut the potatoes on either side to approximately 1 and 1/2 to 2 inches down the middle.
  4. 4Peel the edges of the potatoes.
  5. 5Peel the edges of the potatoes.
  6. 6Peel the edges of the potatoes.
  7. 7Place the potatoes into a pre-warmed pan with a touch of oil.
  8. 8Place the potatoes into a pre-warmed pan with a touch of oil.
  9. 9Place the potatoes into a pre-warmed pan with a touch of oil.
  10. 10Let a crust develop on the bottom of the potato, then turn them regularly until golden brown all around.
  11. 11Let a crust develop on the bottom of the potato, then turn them regularly until golden brown all around.
  12. 12Let a crust develop on the bottom of the potato, then turn them regularly until golden brown all around.
  13. 13Flip the potatoes over and brown the other side.
  14. 14Flip the potatoes over and brown the other side.
  15. 15Flip the potatoes over and brown the other side.
  16. 16Add the remaining butter, crushed garlic, and hard herbs (rosemary and thyme) to the pan.
  17. 17Add the remaining butter, crushed garlic, and hard herbs (rosemary and thyme) to the pan.
  18. 18Add the remaining butter, crushed garlic, and hard herbs (rosemary and thyme) to the pan.
  19. 19Let that simmer for about 4 or 5 minutes.
  20. 20Let that simmer for about 4 or 5 minutes.
  21. 21Let that simmer for about 4 or 5 minutes.
  22. 22Go in with your stock until it reaches about halfway up the potatoes.
  23. 23Go in with your stock until it reaches about halfway up the potatoes.
  24. 24Go in with your stock until it reaches about halfway up the potatoes.
  25. 25Add a generous pinch of salt.
  26. 26Add a generous pinch of salt.
  27. 27Add a generous pinch of salt.
  28. 28Place a lid on the pan and put it into the oven at 180 degrees Celsius.
  29. 29Place a lid on the pan and put it into the oven at 180 degrees Celsius.
  30. 30Place a lid on the pan and put it into the oven at 180 degrees Celsius.
  31. 31Check the potatoes after 10 minutes.
  32. 32Check the potatoes after 10 minutes.
  33. 33Check the potatoes after 10 minutes.
  34. 34Baste the potatoes with some of the stock and butter.
  35. 35Baste the potatoes with some of the stock and butter.
  36. 36Baste the potatoes with some of the stock and butter.
  37. 37Pop them back into the oven and cook for a total of about 20 minutes until a knife runs through them easily.
  38. 38Pop them back into the oven and cook for a total of about 20 minutes until a knife runs through them easily.
  39. 39Pop them back into the oven and cook for a total of about 20 minutes until a knife runs through them easily.
  40. 40Pass the potato cooking liquid into a fresh pan and reduce it slightly on a low heat to create a glaze.
  41. 41Pass the potato cooking liquid into a fresh pan and reduce it slightly on a low heat to create a glaze.
  42. 42Pass the potato cooking liquid into a fresh pan and reduce it slightly on a low heat to create a glaze.
  43. 43Return the potatoes to the reduced stock.
  44. 44Return the potatoes to the reduced stock.
  45. 45Return the potatoes to the reduced stock.
  46. 46Season with a touch of pepper and a generous pinch of crunchy flaky sea salt.
  47. 47Season with a touch of pepper and a generous pinch of crunchy flaky sea salt.
  48. 48Season with a touch of pepper and a generous pinch of crunchy flaky sea salt.
  49. 49Glaze the potatoes in the reduced stock and garnish with some freshly cut chives.
  50. 50Glaze the potatoes in the reduced stock and garnish with some freshly cut chives.
  51. 51Glaze the potatoes in the reduced stock and garnish with some freshly cut chives.

Ingredients

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