Fondant potatoes
Units
Servings
Ingredients
- 5 large waxy potatoes, Yukon Gold or similar rounded
- 30 ml neutral oil rounded
- 125 g unsalted butter rounded
- 2 garlic cloves, sliced rounded
- 6 g fresh thyme rounded
- 650 ml beef stock, or vegetable stock rounded
- 6 g fine salt rounded
Method
Method
- Heat the oven to 180°C. Peel the potatoes and cut them into cylinders about 5 cm wide and 3 cm tall; save trimmings for mash or soup. Pat dry and season.
- Heat the oil in an ovenproof skillet over medium-high. Brown the flat faces for 4 to 5 minutes per side until evenly deep gold.
- Lower the heat and add 100 g butter. When foaming, add garlic and thyme and baste for 2 minutes.
- Add stock to reach three-quarters of the way up the potatoes. Cover and simmer gently for 10 minutes.
- Transfer, covered, to the oven for 20 minutes. Uncover, baste, and bake 10 to 15 minutes more until a knife slides through easily and the stock is glossy.
- Whisk the remaining cold butter into the reduced stock and spoon it over the potatoes.
Notes
- Keep the potatoes the same height so they finish together.
- Do not let the stock boil dry; add a splash of water if it reduces before the centres soften.
- The quantities follow Fallow’s published ingredient list and remain
needs-reviewuntil cooked in the stated pan.