Basic Fondant Potatoes Recipes

Steps:

• Heat oven to 190C/170C fan/gas 5.
• Peel the potatoes and pat dry with kitchen paper.
• Heat the oil and butter in a flameproof dish, add the potatoes and brown all over. This will take about 5 mins.
• Season well, add the thyme sprigs and stock, and bring to the boil. Transfer the dish to the oven, uncovered.
• Cook for 25-30 mins until the potatoes are tender.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Cut off ends of russet potatoes, stand potatoes on 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 2 inches long.
• Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
• Place a heavy oven-proof skillet (such as a cast iron skillet) 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 paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
• 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 color. Season with more salt and pepper. Pour chicken stock into skillet.
• Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
• Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

Steps:

• Peel and cut the potatoes into the size and shape of a soap dish. Season with salt and pepper.
• Set a saucepan over medium-high heat and add some oil. Sear the potatoes in the hot pan on both sides till golden brown. Add the stock until it just covers the potatoes, then add the butter, garlic, sage, rosemary and thyme. Bring to a simmer and cook until the potatoes are golden and tender, 30 to 45 minutes. Hold in the cooking liquid until ready to eat, the longer the better.
• Slice and serve sprinkled with a little sea salt and chopped chives.

Steps:

• Preheat the oven to 400°F (200°C).
• Heat the canola oil in a large cast iron skillet over medium-high heat.
• Season the potatoes with salt, then add to the hot skillet, flat-side down. Sear for about 5 minutes, until golden brown, then flip and cook on the other flat side for another 5 minutes.
• Add the clarified butter, rosemary, thyme, and garlic to the skillet. Let the butter melt, then use a large spoon to baste the potatoes with the butter until coated, about 30 seconds.. Add the chicken stock and bring to a boil.
• Transfer the skillet to the oven and roast the potatoes for 35 minutes, or until tender.
• Spoon the pan sauce over the potatoes and garnish with freshly ground black pepper.
• Enjoy!

Steps:

• Slice the ends off the potatoes so they lie flat on either side.
• Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
• Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.