Fondant Potatoes

So easy, so flavorful, and wow factor to boot. There are many recipes for fondant potatoes ‘out there’, but they all revolve around one, simple process. After some scouting around, I settled on a recipe published by the BBC. Unless you want to get overly fancy (which I did my first time, just to give it a try), these potatoes require few ingredients and, even better, little in the way of equipment. The quantities required are, of course, totally adaptable to the number of servings you want, so focus on what they are, and the process, and you’ll be more than satisfied. Let’s get cooking.

INGREDIENTS

6 medium potatoes (Yukon Gold, Russet, or Maris Piper)
1 tbsp olive oil
200g (roughly 14 tablespoons) unsalted butter, cubed
4 garlic cloves, bashed
2 sprigs rosemary
2 sprigs thyme
200ml chicken or vegetable stock (I used beef, and it works just as well)

DIRECTIONS

Peel the potatoes, then slice the ends off so they lie flat on either end. What you want is a cylindrical shape, approximately 1.5″ thick, and about 2″ in diameter. If so inclined, a cookie cutter will give you perfectly uniform servings.

Heat the oil in a pan over a medium-low heat. When hot, add the potatoes, cut end down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other end.

As the second end is finishing browning, add the butter to the pan to melt.

Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the potatoes, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve. Spoon a bit of the butter/stock mixture over the potato when serving; it adds some sheen and an additional burst of flavor.

TIPS

Maris Piper potatoes are an English strain, and are finding their way into some US markets. I used Russets and a biscuit cutter for the potatoes in the photograph, but think smaller Yukon Gold potatoes would give almost the same look, maybe more like a barrel.

If you don’t have fresh rosemary and thyme, dried will do – you will want to start on the low end of amount, and work up to your personal taste.

For a more casual presentation, omit the drizzle of the poaching liquid and add a dollop of sour cream, some chives, and bacon crumbles.