Fondant Potatoes
Welcome back to my French-style potato series! Fondant potatoes are so flavourful and delicious, with a caramelised crust and a creamy soft center. And the cooking juice that comes with it are next level delicious!
Ingredients
Directions
- 1
Peel and slice the ends off the potatoes so they lie flat on either side. Optionally, cut out a cylinder and use off-cuts for hash, mash, or soup.
- 2
Heat the oil in a pan over medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 minutes, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt and brown further.
- 3
Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the potatoes.
- 4
Cover and simmer gently for 45 minutes, or until the potatoes are tender. Serve with a generous drizzle of the cooking juices.
