Fondant potatoes. Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. When golden, flip potatoes and add butter, garlic and rosemary. Peel and cut the potatoes into the size and shape of a soap dish.

Fondant potatoes The results are golden spuds that are crisp on the outside and practically melting in the middle. Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down.

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, fondant potatoes. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. When golden, flip potatoes and add butter, garlic and rosemary. Peel and cut the potatoes into the size and shape of a soap dish.

Fondant potatoes is one of the most popular of current trending meals in the world. It's appreciated by millions daily. It is easy, it is quick, it tastes yummy. Fondant potatoes is something that I've loved my entire life. They're fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have fondant potatoes using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Fondant potatoes:

{Get 6 of large Accord potatoes.
{Take of Extra virgin olive oil.
{Take of Butter.
{Prepare of Stock (preference).
{Make ready cloves of Garlic.
{Prepare of Rosemary.
{Prepare of Thyme.
{Prepare of Truffle salt.
{Prepare of Cracked black pepper.
{Prepare of Parmesan (optional).

Fondant Potatoes, or Pommes Fondant, is an amazing recipe using russet Idaho® potatoes which are cut into cylinders and seared to golden perfection. They're then cooked in a rich stock with garlic, butter and herbs, to ensure a smooth creamy texture inside, with an amazing aroma. In a pan on max heat add a glug of neutral oil. Something with a high smoke point like sunflower oil or grapeseed oil works well.

Steps to make Fondant potatoes:

Wash and shape the potatoes..
On a medium heat shallow non stick frying pan add oil, rosemary, thyme and garlic and pan fry the potatoes until golden on one side..
Season the top of the potatoes with salt and pepper. Mix stock with 500ml water. Turn the potatoes and add the stock to the pan so that the potatoes are sitting in about 2cm of liquid. Place a lid on the pin and simmer. Monitor the fondants and move them gently so that they don’t stick to the pan..
Add blob of butter once the potatoes are softer to the touch in the middle. Using a pastry brush baste the potatoes continually with the liquid. Once the fondants are ready, remove them and place them on a baking tray with parchment paper. Keep warm until serving. Keep the liquid as it could be used for a base for a gravy..
Grate Parmesan and sprinkle over the fondants..

Place the potatoes with the rounded side down and fry for a few minutes. Use tongs to lift the potato and if it is evenly browned then they are good. Fondant potatoes are from the French cuisine with the word 'fondant' meaning "melting". Traditionally, fondant potatoes are peeled and cut into round, barrel-like shapes with the top and bottoms cut flat. When served they all look so beautiful and taste wonderful, however, in their round shape they do look a bit like scallops..

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