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Fondant Potatoes
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1995
These are potatoes that traditionally are shaped into barrels and then braised in chicken stock until all the stock has reduced and been absorbed. The potato is then packed with flavour. Well, I’m not changing this recipe too much, except the potatoes don’t need to be shaped, they are just peeled and halved (see p.107).
Ingredients
2 600 ml 1 pint
Method
Sit the potatoes in a small, buttered baking tray or flameproof dish. Pour in the stock, filling just three-quarters up the sides of the potatoes. Brush the potatoes with butter and lightly season with salt. Bring the stock to the simmer
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