Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fondant potatoes. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Fondant potatoes is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Fondant potatoes is something which I have loved my whole life.

Reviews for: Photos of Fondant Potatoes. Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe! Fondant potatoes — a classic French technique of cooking potatoes — sound sorta fancy, but they're nothing more than large rounds of russet potatoes that are browned in butter and roasted in the oven.

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

The ingredients needed to make Fondant potatoes:

1. Prepare 6 large Accord potatoes
2. Get Extra virgin olive oil
3. Get Butter
4. Take Stock (preference)
5. Get cloves Garlic
6. Prepare Rosemary
7. Prepare Thyme
8. Prepare Truffle salt
9. Take Cracked black pepper
10. Take Parmesan (optional)

Fondant potatoes are thick slices of potato that are cooked in a pan with butter and stock over a fairly high heat so they have a crisp outside and a meltingly soft centre. Fondant potatoes: fussy French cooking, or what roast potatoes want to be when they grow up? And, after my frustrating experience with Bourdain and Ramsay's versions, which other dishes take much. Fondant potatoes are from the French cuisine with the word 'fondant' meaning "melting".

Instructions to make Fondant potatoes:

1. Wash and shape the potatoes.
2. 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.
3. 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.
4. 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.
5. Grate Parmesan and sprinkle over the fondants.

And, after my frustrating experience with Bourdain and Ramsay's versions, which other dishes take much. 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. Fondant potatoes are unfussy (any decent white potatoes will do), easy to make, and are very forgiving if you mess them up. That said, they're really hard to mess up in the first place.

So that’s going to wrap this up with this special food fondant potatoes recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!