Fondant potatoes offer an alternative to most potato-based dishes, and are relatively unknown amongst many home cooks. Although they sound like a sweet treat, they make an ideal feature of Sunday roast dinners. The slightly chunkier potatoes take a while to cook but are well worth the wait.
How to make fondant potatoes
With Mothering Sunday on March 14, people can test out fondant potatoes as a treat for their family.
The following recipe from Allrecipes.com takes roughly 15 minutes to prepare and 40 minutes to cook.
The dish will produce roughly 239 calories and serve six people.
- Three large whole russet potatoes
- Two tablespoons of vegetable oil
- Salt and ground black pepper
- Three tablespoons of butter
- Four sprigs of thyme
- Half a cup of chicken broth, or more as needed
Cooks should start by preheating the oven to 220C and cut the ends off their russet potatoes.
Peel them with a knife until each potato looks uniformly cylindrical.
Then cut each potato in half crosswise for six portions roughly two inches long.
Each potato should sit in a bowl of cold water for about five minutes to reduce starch before being towelled off.
Pour vegetable oil into an iron skillet and heat it until it starts to shimmer.
Put the potatoes in under high heat and lower them to medium for roughly five or six minutes until brown.
Then add the salt and pepper and flip them to their opposite ends while using a paper towel and tongs to blot out the oil.
Butter and thyme sprigs should come next, using them to “paint” the butter over the potatoes, cooking it until any produced foam turns pale tan.
Season with more salt and pepper to taste, and add the chicken stock to the skillet.
Then place the skillet into the preheated oven for 30 minutes until tender.
If they’re not quite tender enough, add a quarter of a cup more stock and cook for 10 more minutes before serving.