Fondant Potatoes
This is a classic French way of cooking potatoes but it is really delicious so we like to cook them occasionally. They are not exactly low fat but that doesn’t matter as long as it isn’t every day!
Fondant Potatoes
Servings: 4 people
Calories: 353kcal
Ingredients
- 4 large Potatoes Maris Piper or Russet are good
- 3 cloves Garlic crushed but not peeled
- 2 sprigs Thyme
- 50 g Butter
- 500 ml Chicken Stock roughly
Instructions
- Peel the potatoes and cut off each end to make them stand flat on each end. Cut the potatoes into 3-4cm discs.
- In a frying pan that can be used in the oven, melt the butter with a drop of oil (to stop it burning) and, once melted, add the potatoes, garlic and thyme.
- Meanwhile heat the oven to 190°C, gas mark 5. Fry the potatoes until they are crisp and golden on each end (around 7-8 minutes per end).
- Once the potatoes are golden at each end, pour the stock into the pan until it reaches around half way up the side of the potatoes – this isn't an exact science as the quantity of stock needed will depend on the size of the pan and the size of the potatoes.
- Place the pan on the middle shelf of the oven and cook for one hour until the potatoes are soft (fondant), golden and have taken up the delicious flavours of the garlic, thyme and stock.
Nutrition
Calories: 353kcal | Carbohydrates: 51g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 305mg | Potassium: 1664mg | Fiber: 9g | Sugar: 2g | Vitamin A: 336IU | Vitamin C: 44mg | Calcium: 122mg | Iron: 12mg