Fondant potatoes
Fondant potatoes are a luxurious side dish browned in butter and gently simmered in vegetable stock with garlic and fresh thyme. They develop a golden, crispy crust while staying meltingly tender and rich on the inside. Serve piping hot alongside roasted main dishes for a comforting meal.
Ingredients
- Vegetable stock350 ml
- Garlic2 კბილი
- Thyme2 ცალი
Instructions
4 steps- 1
Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on one side, about 5-6 minutes. (Do not move the potatoes as they cook.)
- 2
Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides.
- 3
Carefully pour in the stock, then add the garlic cloves and thyme sprigs. (CAUTION: the hot fat will splutter when it comes into contact with the stock.) Season, to taste, with salt and freshly ground black pepper.
- 4
Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm.
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes