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Fondant potatoes
This method of cooking potatoes is unlike anything you'll get by just roasting. The way the crusty, crunchy edges outside contrast with the rich and creamy inside is truly a magical thing. Requires a lot of effort but worth it for a special occasion.
Ingredients
Serves: 6
- 3 large potatoes, such as Maris Piper
- 2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
- salt and ground black pepper to taste
- 3 tablespoons butter
- 4 sprigs thyme, plus more for garnish
- 120ml chicken stock, or more as needed
Method
Prep:15min ›
Cook:40min ›
Ready in:55min
- Preheat oven to 220 C / Gas 7.
- Slice off the two ends of the potatoes; stand them on one end and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 5cm long.
- Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with kitchen roll.
- Place a heavy oven-proof frying pan (such as a cast iron pan) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
- Place potato cylinders with best-looking ends into the hot oil; lower heat to medium-high and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
- Flip the potatoes onto the opposite ends. As they cook, use a piece of kitchen roll held with tongs to carefully blot out the oil from the pan. Add butter and thyme sprigs to pan.
- Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan colour. Season with more salt and pepper. Pour chicken stock into pan.
- Transfer pan to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add about 60ml more stock and let cook for an additional 10 minutes.
- Place potatoes on a serving platter and spoon thyme-scented butter remaining in pan over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.
See it on my blog
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Reviews & ratings
Average global rating:
(128)
Reviews in English (109)
This is a beautiful way to prepare potatoes. My family and I tried for the first time and we all loved it. The potatoes have a lovely texture at the end and the flavours really sink in to it. Thank you for sharing. - 31 Jan 2016
The first time i made i did exactly what the recipe said. The next time i used Rosemary (which i prefer) instead of thyme. Tonight I toned down the salt and used some garlic salt instead, Ohh it was soooo good. I defiantly recommend these - 16 Jul 2013 (Review from Allrecipes US | Canada)
Great potato, I do them sliced half inch thick, no oil. they cook quicker, and no oven needed. I start them off in butter medium heat careful not to burn the butter, once browned on the bottom I flip them over and ad chicken stock, very slowly, or it can flare up, finish cooking till the other side is browned. quick, easy , yum I been cooking these for 3 years now. - 08 Nov 2013 (Review from Allrecipes US | Canada)
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