A restaurant-y way to cook potatoes thats easy yet looks impressive!
Excellent dinner party side dish.
This might be my favourite potato recipe of all time!
Fondant potatoes & steak with Bearnaise Sauce
The most common potatoes at regular stores should be fine theyre stocked because theyre great all-rounders.
Butter Unsalted, cut into cubes so they melt evenly.
If you dont, some of the butter will likely burn before it all melts.
This is for basting.
We use oil for searing the potatoes (butter burns and doesnt brown the potatoes as evenly).
However, vegetable stock is the next best.
Though really, this recipe will work with any pop in of stock.
Thyme Fresh thyme sprigs work best to infuse the butter / stock with flavour.
How to cut fondant potatoes
Choose from pro level to easy or skip it entirely!
Just peel potatoes then cut into thick slabs.
It will taste just as good!
It just makes it easier to handle.
PRO-LEVEL CARVING
For knife masters!
This is method will achieve the smoothest edges.
Lie the potato on its side then carve, peeling curved strips to make a cylinder shape.
Keep going, carving thinner and thinner slices until you have a uniform cylinder.
INTERMEDIATE: UPRIGHT KNIFE SHAVING
Stand the potato upright.
At first, mine are a bit octagon-shaped.
Then I just keep trimming thin slivers off the sharp edges to smooth it out.
Also, peeling straight is a little harder.
Just cut the potato into 3.5 cm / 1.4 thick slices and cook per the recipe.
It tastes the same, the potato pieces just wont be perfect rounds (unless youre lucky!).
You wont need all the potatoes because your pieces will be bigger (unless you use smaller potatoes).
Just use enough to fill the pan around the same amount as pictured.
How to make fondant potatoes
Cutting part done, the cooking part is EASY!
Season Toss the potatoes in a little oil with salt and pepper.
Brown potatoes Then brown them on the stove using an oven-proof skillet.
I use my 26cm / 10.5 Lodge cast iron pan.
Move them around as needed to brown them as evenly as possible.
Butter Add the butter and thyme, then spoon the melted butter over the potatoes.
Stock Pour the stock in and let it come to a boil.
In this step, the potatoes are absorbing the stock which flavours the inside and makes it meltingly soft.
Because potatoes cant absorb fat.
To serve, transfer the potatoes to individual plates or a serving platter for people to help themselves.
And pour over every drop of the buttery sauce!
With the subtle thyme flavour, I wouldnt serve this with Asian food.
Asian food aside, this is an elegant, beautiful potato side dish for special occasions.
Its pictured in this post alongside steak withBearnaise Sauce(its so easy!)
with last weeksGarlic Peas.
Just put the potatoes in for the last 35 minutes cooking time, factoring in the resting time.
Or, just do as I do and eat them by themselves.
You know I did.
Fondant potatoes & steak with Bearnaise Sauce
The only question is, how many?
Nagi x
Watch how to make it
OF COURSE Dozer got some!!!
I just forgot to edit that in, concentrating too hard on getting the new-style video edits right.
Fondant potatoes & steak with Bearnaise Sauce
Everybody knows Dozer is the most food-spoiled dog in the world!!!
And some no-fuss Monday nights ones too.
(LikeEasy Roast Potatoes).
Life of Dozer
Memories of ALL the food he got during the making ofDinner!
Prevent screen from sleeping
