Fondant Potato

This is a lovely way to prepare such a humble ingredient.  Soft, buttery and infused with rosemary, garlic and thyme it is comfort food of the highest order.

To begin you will need to chose 4 potatoes of a similar size. I use desiree as they are floury and turn a lovely golden colour.  Peel and cut lengthwise to give an even top and bottom. Use a potato peeler to evenly shape the sides. Heat 150g of butter in a non-stick pan. Place the potatoes in the pan and sprinkle in some chopped garlic, rosemary & thyme. Season and add enough water to come halfway up the sides of the potatoes. Cover the potatoes with a cartouche (a piece of greeseproof paper, cut to the size of the pot, that acts like a lid).

Cook for 10 minutes on a medium heat. Turn and cook for about 10 minutes on the other side. At this stage keep your eye on it. The water should evaporate leaving the potatoes to turn golden brown in the remaining butter.

Test that the potatoes are soft in the center by pushing a sharp skewer through. It should meet no resistance.

Fondant Potato

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