Fondant Potatoes
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Learn how to make fondant potatoes with a crispy exterior and a creamy, soft interior using professional chef techniques. This recipe guides you through selecting the right ingredients, preparing, searing, and slow-cooking to achieve Michelin-star-level potatoes at home.
00:45:00 total
Serves 4
medium
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Ingredients
- Yukon Gold potatoes - 5
- Beef stock - watch the video to see (enough to cover three-quarters of the potatoes)
- Butter - 125g
- Garlic - 2 (cloves)
- Thyme - watch the video to see
- Salt - to taste
- Oil - enough to sear the potatoes
Instructions
- Preheat Oven: Set the oven to 180°C (356°F).
- Prepare Potatoes: Cut potatoes into shapes, aiming for about 1.2 inches thick for even cooking.
- Sear Potatoes: Heat oil in a wide saucepan and sear the potatoes on both sides until golden brown.
- Add Butter: Once browned, add butter to the pan to flavour the potatoes.
- Add Aromatics: After about 2 minutes, add sliced garlic and thyme; cook until fragrant.
- Add Stock: Pour in enough beef stock to cover about three-quarters of the potatoes. Cover and cook for 10 minutes.
- Baste and Cook: After 10 minutes, baste the potatoes with the stock, cover, and cook for another 25 minutes.
- Check Doneness: Once the potatoes are soft and the stock is reduced, they are ready to serve.
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