Fondant potatoes

Fondant potatoes

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 large potatoes
60g butter
2 bay leaves
200ml Chicken and veal stock
salt
freshly ground black pepper

Method

  1. Wash and peel the potatoes, then shape them into 4 cylinders, about 3 x 4 cm (or any size you like, depending on what you are serving them with), trimming them as necessary.
  2. Melt the butter in a sauté pan, add the potatoes and brown lightly on both flat sides. Add the bay leaves, stock and seasoning and cover with a damp cartouche. Cook gently over a low heat for about 35–45 minutes, turning the potatoes after 20 minutes, until the stock has been absorbed and the potatoes are tender. Carefully transfer the potatoes to a serving dish.
Tags:
Leiths School of food and wine
cookery course
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