Fondant Potatoes

PennyAuthorPenny
00DifficultyBeginner

rich soft buttery potatoes , sure to become a family favourite

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Yields1 Serving

 2 potatoes per person
 2 cloves of garlic crushed
 A couple of sprigs of thyme
 150g butter
 75ml vegetable stock ( homemade or a cube )
 Sea salt and black pepper

1

Peel the potatoes

2
3

Cut a flat top and bottom on the potato

4
5
6

Cut a round out of the paper using a pastry cutter

7
8

Melt the butter in a frying pan

9
10
11

Add the potatoes and cook until they are golden on the bottom

12
13
14

Turn potatoes over and cook until the bottom is now golden

15
16
17

Carefully ( it will spit ) add the stock , the garlic and the thyme sprigs. Season well

18
19
20

Cover and simmer gently until the potatoes are softened . This will take 25 minutes or so

21
22
23

Remove with a fish slice and serve with any meats

24

Save the leftover potato for mash

Ingredients

 2 potatoes per person
 2 cloves of garlic crushed
 A couple of sprigs of thyme
 150g butter
 75ml vegetable stock ( homemade or a cube )
 Sea salt and black pepper

Directions

1

Peel the potatoes

2
3

Cut a flat top and bottom on the potato

4
5
6

Cut a round out of the paper using a pastry cutter

7
8

Melt the butter in a frying pan

9
10
11

Add the potatoes and cook until they are golden on the bottom

12
13
14

Turn potatoes over and cook until the bottom is now golden

15
16
17

Carefully ( it will spit ) add the stock , the garlic and the thyme sprigs. Season well

18
19
20

Cover and simmer gently until the potatoes are softened . This will take 25 minutes or so

21
22
23

Remove with a fish slice and serve with any meats

24

Save the leftover potato for mash

Fondant Potatoes