adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Perfect fondant potatoes recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Buttery stock-infused roasted potatoes - elegant and effortless.
Ingredients:
  • 6 large red-skinned potatoes, peeled (see note)
  • 65g butter, chopped
  • 3 large sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 garlic cloves, peeled, bruised
  • 382.50 gm Chicken Style Liquid Stock
  • Extra fresh rosemary, to serve
  • Extra fresh thyme, to serve
Instructions:
  • Ensure all potatoes are uniform in size by trimming the ends. Then, cut each potato in half crosswise.
  • Preheat oven to 200C/180C fan-forced. Heat oil in a large oven-proof frying pan. Sear potato slices for 8 to 10 minutes on each side until golden brown.
  • In a pan, combine butter, rosemary, thyme, and garlic. Sauté until butter is foamy (about 1 minute). Pour in stock and generously season with salt and pepper. Transfer the pan to the oven.
  • Roast for 35 to 40 minutes, turning halfway through until the potato is tender. Finish with a generous sprinkling of fresh rosemary and thyme. Serve and enjoy!

Similar Recipes