- Servings : 4
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 50m
Fondant potatoes are easy to make and as they are cooked in a stock have a much better flavour than ordinary boiled potatoes, especially when herbs are added. Fondant is French for ‘melting’ and the lovely soft texture of this potato dish means they are aptly named.
- 50g butter
- 560g peeled potatoes (8 medium sized), cut into barrel shapes with a 5cm biscuit cutter
- 75ml vegetable stock
- 2 cloves garlic, peeled and crushed
- 2-3 sprigs fresh thyme
- freshly ground black pepper
Add the butter to a saucepan and melt on a medium heat. Add the potatoes and fry for 5-6 minutes on each side until golden brown.
Add the stock, gently as it may spit when added to the hot fat, and the garlic and thyme. Season to taste with salt and black pepper. Cover the pan and reduce to a simmer. Cook for 20-30 minutes until the potatoes are tender. Remove from the pan with a slotted spoon and serve hot.