Potato fondants
Potato fondants are neat cylinders of potato browned in clarified butter, then gently braised in chicken stock with garlic and thyme until meltingly tender inside. With their crisp, golden exterior and soft, velvety centre, they make an elegant side dish for any roasted dinner. Spoon the reduced, buttery pan juices over the top before serving.
Ingredients
- Chicken stock300 ml
- Garlic3 კბილი
- Thyme3 ცალი
Instructions
8 steps- 1
Top and tail each of the potatoes with a sharp knife, then trim them where needed to make them all similar heights and thickness, removing all of the skin as you do. They should end up as a roundish, cylinder shapes.
- 2
In a small saucepan that just fits the potatoes in (you want them to be compact), add just a knob of the clarified butter.
- 3
Get it on a medium high-heat and add the potatoes, bottom-down. Squidge in any off-cuts around the neatly shaped potatoes - these are chef’s treats! You want the pan to be snug, so that the potatoes don’t move around.
- 4
Cook for 5-10 minutes, allowing the spuds to get some colour.
- 5
Flip them over and add the remaining clarified butter to cover the potatoes about halfway up.
- 6
Pour in the chicken stock, making sure the potatoes are just covered, then add the garlic cloves and thyme. Season well with salt and freshly ground black pepper.
- 7
Leave to cook on a medium-low heat for around 50-60 minutes - it’s a long process but it’s worth it! You are looking for all the stock and some of the butter to have evaporated, leaving you with super soft, fluffy potatoes in a pool of caramelised butter.
- 8
Turn the heat off but leave the spuds in the pan. After about 10-15 minute they will be ready to wiggle off of the bottom of the pan. Enjoy your off-cuts as the chef’s treat and serve the neat potatoes straightway.
Nutrition
Per 100 grams
Nutrition values are estimates. - means data is unavailable.
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