- Medium sized, peeled Large Floury Potatoes (Maris Piper)
- 75g Butter
- 2 Tbsp Oil
- Whatever you fancy. Rosemary/Thyme/Garlic
Fondant Potatoes come in all different guises. They are basically a very buttery roast potato. Follow the instructions below and adjust to your liking. I sometimes make these with duck fat for extra surprises.
- Cut your potatoes to an inch thick. The diameter isn't too important but the thickness is. Then, with a peeler take off all the edges of the potato. Otherwise these bits tend to stick to the pan and break when you attempt to turn them over.
- Heat the butter with a splash of oil and flavourings. Place your potatoes in the butter and cook over a medium for 5-6 minutes to colour and begin to crisp up. Flip them over and pour in just enough stock to cover. Put a tight fitting lid on and cook for half an hour. By this time the stock will have evaporated and you will be left with a lovely buttery stock which can be poured over the potatoes on serving.