A great classic side dish, but it is one that I get a few people asking me how to make them.
I remember the very first time I tried them at a restaurant owned by Michel Roux Jnr. They were utterly sublime. Never has a potato tasted so good. It was a memorable evening as Michel came out to meet me, after hearing my love for food. He wrote the words “Keep On Cooking” in my book. Such a gent, and a fabulous chef who I have huge admiration for.
Fondant Potatoes Recipe ingredients
3 Large potatoes, such as Maris Piper
2 Tbsp ground nut oil
Salt and ground black pepper
3 Tbsp butter
4 Sprigs thyme
120 ml Chicken stock (approx a little more may be required)
Fondant Potatoes Recipe Method
Pre-heat oven to 220 C
Slice off the two ends of the potatoes, stand them on one end and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 5-6cm long.
Place potatoes into a bowl of cold water for about 10 minutes to remove the starch from outside and then dry.
Place a heavy oven-proof pan such as a cast iron pan, over a high stove heat. Pour in vegetable oil, heat it up.Place the potato cylinders with best ends into the hot oil, lower heat to medium-high and pan-fry potatoes until browned, for around 5 to 6 minutes.
Season with salt and pepper.
Turn the potatoes onto the opposite ends. Add butter and thyme sprigs to the pan.
Cook until butter foams and foam turns from white to a pale tan colour. Pour the butter over the potatoes using a spoon. Season with a little more salt and pepper. Pour chicken stock into pan.
Transfer pan to preheated oven and cook until potatoes are tender and creamy inside, for around 30 minutes. If the potatoes are not soft, add a little extra stock an additional 10 minutes, then serve.