Garlicky, Buttery, Fondant Potatoes
Makes 12 potatoes
The old school fancy restaurant always seems to have these on the 'sides' menu. You know the one - the menu with mac n cheese, steamed broccoli, and garlic prawns, all heavily over-priced. Well, if you want to save a few pennies but remain feeling your classy self, then look no further. I was late to the game in trying fondant potatoes, but never again! Every bit is salty, buttery, soft, and so worthy of their own blog post.
If you don't love this way of cooking potatoes I will be shocked; I haven't stopped making them ever since I learned how. Better yet, they are pretty damn simple for how good they are.
Give these a try and pair them with a chicken schnitzel, a grilled chicken, herb-crusted salmon, or a hearty steak. They go well with loads!
If your potatoes are uneven sizes (like mine always are) make sure that the stock comes up to halfway of your largest potato.
If you don't want to use chicken stock, veggie stock will do just fine, but you may lose out on some of the softness without the butter/a form of fat.
On that note - try another form of fat for a more stupidly decadent potato, i.e. duck fat.
Keep an eye on your stock, if it's getting dangerously low before your timer has sounded give it a bit of a top up. You don't want to burn these even a little bit.
6 Large White Potatoes (I like Maris Piper or Agria)
1 tablespoon of mild olive oil
3 tablespoons of butter
3 cloves of garlic, slightly crushed by the back of your knife
Salt and Pepper to taste
1 cup of chicken stock
Peel your potatoes. Then slice the ends off longitudinally (not too much) so that you have a flat end on either side of your potato. Then slice each potato in half.
Place a frying pan with the olive oil over a medium-high heat. When hot, add in your potatoes, cut-side down.
Leave for 7 minutes or until slightly golden around the edges and then flip onto the other side.
Immediately add your butter, garlic, salt, and pepper. Once the butter has melted, add in the chicken stock. The stock should come up to halfway up the potatoes. If this doesn't happen, pour in a little more stock.
Turn the heat down to a low simmer and cover for 25-30 minutes.
The potatoes will be ready when a spoon slides easily through them.