Fondant potatoes
================ 2025-12-31


Comment: Fondant potatoes are an interesting and not-too-complicated way to serve potatoes in a slightly different way. The only constraint is time; allow about 45 minutes for preparation. Use potatoes of a sufficient size (around 5 cm - 2" in diameter). If the potatoes are more or less round, allow two potatoes per person; if they are rather long, you can cut them in half and use one per person. Use starchy potatoes. The butter is optional, once I forgot it and the result was excellent.

Serves 4

Ingredients:
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1 or 2 potatoes per person (see instructions)
60 g butter
4+ cloves of garlic, peeled and crushed
4 sprigs of thyme
300 ml unsalted chicken or vegetable stock
a squeeze of lemon juice (optional)

Preparation:
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Peel the potatoes and cut off the two ends to create barrel-shaped cylinders approximately 5 cm x 5 cm (2" by 2").

Wash the potatoes to remove the surface starch and dry them thoroughly (do not put wet potatoes in hot oil).

Preheat the oven to 220°C (425°F).

Use a frying pan large enough to hold all the potatoes and oven-safe, with a little oil or duck fat.

Salt the potatoes on one side and place them salt-side down in a pan over medium-high heat to brown, about 5 to 7 minutes.

Salt the other side and turn them over using tongs to brown the other side.

Reduce the heat and add the butter, garlic, and thyme to the center of the pan. Add the stock and bake in the oven for 35 to 40 minutes, basting 2 or 3 times with the pan juices.

After this time, check that the potatoes are cooked through with a sharp knife.

You can add a squeeze of lemon juice if serving them with fish, for example.