Gary Rhodes

Fondant Potatoes

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
More Rhodes Around Britain
More Rhodes Around Britain

By Gary Rhodes

Published 1995

  • About

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 large baking potatoes, peeled and halved lengthways
  • 600 ml (1 pint) Chicken Stock

Method

Pre-heat the oven to 200°C/400°F/gas 6.

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