Fondant Potatoes
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 6 small to medium Potatoes
- • 1 stock cube (chicken or vegetable)
- • low calorie cooking spray
- • 500 ml water (to make the stock)
Preparation Steps
Pre heat the oven to 180 - 190°C
Dissolve the stock cube in 500ml/ 2 cups of boiling water
Peel the potatoes and cut the top and bottom of each one so they can stand upright with a flat top
Heat up a fairly deep frying pan, suitable for the oven, and spray it with a decent amount of low calorie cooking spray
Place the potatoes flat side down in the pan and cook over a medium heat until they turn golden brown
Turn the potatoes over and cook the other side until it's golden brown
Pour in the stock until the potatoes are half covered. Be careful when you do this as the pan may spit a bit
Place the pan in the pre heated oven. Check them after 30 minutes, they should be soft when stabbed with a knife
If they are still a bit hard leave them in the oven for another 10 minutes, the potatoes will absorb the stock, so add some more stock or water if neccessary
When the potatoes are soft remove them from any remaining stock and serve with whatever you like (they are great with a roast dinner!)