Crispy Potato Fondants

potato fondants

Ingredients (serves 4)

4 medium Maris Piper potatoes

1 tbsp veg/rapeseed oil

150g butter (clarified)

2 cloves garlic, crushed

150ml chicken/veg stock

2 spring of time & rosemary

This pairs beautifully with our beef bourguignon


1. Start by pealing & cutting your potatoes; we recommend into barrel shapes. Next, place a deep pan with a flat base onto the heat with your oil in and add your potatoes into your pan. Leave them for 3-5 minutes or until golden on the bottom. Once golden, flip them and then wait again until the bases are golden

2. In a jug, melt your butter in the microwave to get clarified butter. Get rid of the milk fat and save the oily water part. Next poor that in the pan with your potatoes and your stock till you nearly cover the potatoes and add in some crushed garlic with your time and rosemary 

3. Create a cartouche and place that over your pan. Cook this for about 15-20 minutes or until all the water has dissolved and the inside of the potatoes is soft.

4. Finish them with the clarified butter left in the pan. Once the potatoes are golden, remove them from the pan and enjoy your crispy fondant potatoes