The Complex Potato Dish Thats Actually Very Easy | Fondant Potatoes
The Fondant Potato. It has a reputation for being complicated to make. But in reality it’s very easy, if you follow the right steps!
So as well as being difficult the general consensus is fondant potatoes can have a disappointing texture, and this gets people asking themselves “Are they worth making?”
But today, in this blog post, I’m going to challenge these beliefs as well as simplifying the method with a few simple tricks to make this an accessible recipe for every home cook.
I’m also going to troubleshoot the areas in the recipe where I see home cooks overlooking some of the important little details.
The Complex Potato Dish Thats Actually Very Easy | Fondant Potatoes
The Fondant Potato. It has a reputation for being complicated to make.
But in reality it's very easy, if you follow the right steps!
So as well as being difficult the general consensus is fondant potatoes can have a disappointing texture, and this gets people asking themselves “Are they worth making?”
But today, in this video, I’m going to challenge these beliefs as well as simplifying the method with a few simple tricks to make this an accessible recipe for every home cook.
I’m also going to troubleshoot the areas in the recipe where I see home cooks overlooking some of the important little details
Ingredients
- Potatoes
- Oil or fat for frying (not butter)
- 40g / 1.4oz butter
- 3-5 cloves of garlic
- Thyme
- 500ml - 1000ml of stock, depends on how big your pan is and how many potatoes you're cooking (Beef, chicken, veal, etc)
- Salt
Notes
Step 1: Prepare the Potatoes
See the video for the three methods for preparing the fondants, there's a traditional way that's deemed wasteful, then I've explained 2 less wasteful ways that give great results.
Step 2: Fry the Potatoes
Heat a pan to medium-high.
Add a dash of oil (or preferred fat like beef dripping).
Once the oil is hot, place the potatoes in the pan.
Move and turn the potatoes regularly to ensure even browning.
Fry until the surfaces are deep golden brown.
Step 3: Add Butter, Garlic, and Thyme
Add about 40g of butter to the pan.
Add the garlic and a couple of sprigs of thyme.
Cook for 1-2 minutes, ensuring the garlic and thyme are nestled in the butter to extract flavour.
Step 4: Cook in Stock
Add chicken stock (or your preferred stock) to the pan until it reaches halfway up the potatoes.
Season the stock with salt as needed.
Bring to a gentle simmer (not a boil).
Cover the pan with a lid and cook for 10-15 minutes.
Flip the potatoes halfway through for even cooking.
In total my fondants cooked int he stock for 22 minutes, this will vary from recipe to recipe.
Step 5: Final Touches
Once cooked, baste the top layer with the remaining stock.
Check doneness by inserting a knife; there should be slight resistance but no hardness.