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A classic, restaurant method of cooking potato, it produces a deliciously rich and buttery potato dish.
- 3 × 100g - 150g floury potatoes or
- 3 × 250g - 300g floury potatoes (see stage 1)
- 150g unsalted butter
- 50ml chicken stock or water
Preparation Time: 10 minutes
Cooking Time: 30 minutes
- There are two methods for preparing the potato. First, peel the potato then:
1.1 Method 1
Using the bigger potato, cut off the two largest "sides" of each potato then either cut off the remaining sides to form a cube or, using a pastry cutter, cut out the middle to form a cylinder.
1.2 Method 2
Cut off the two smallest ends of the smaller potatoes to form a barrel shape (this does not look as neat as method 1 but wastes less potato).
- In a saucepan melt the butter over a moderate heat and, once it has stopped sizzling, put in the potatoes.
- Cook the underneath until they are golden brown in colour, then turn them over.
- Pour in the chicken stock and be careful as it may bubble furiously for a short time (doing this prevents the butter from getting too dark).
- Season with salt & pepper.
- The fondant potatoes are cooked when a knife can be easily inserted into the side of the potato.
- To add more flavour, add a clove of garlic and a sprig of thyme into the saucepan when the butter is melted, before the potatoes go in.
- The potato that is cut off in stage 1 can be kept for up to 3 days to use in mashed potato if it is stored submerged in water in the fridge.