Crispy on the outside soft in the center and perfectly seasoned with a salty meat flavour, these are the potatoes for steak night. Fondant potatoes are a staple in the UK, but I hadn’t heard of them until I was watching Masterchef UK. A quick google and I realized this was a technique that had to be attempted.
First you quickly crisp potatoes in butter then add enough stock to come partway up the potatoes, the potatoes absorb the stock while they finish cooking in the oven. Feel free to use chicken or beef stock, just make sure it is a nice, ideally homemade stock, as the potatoes will absorb whatever flavour is used with them.
Fondant Potatoes(serves 2-4)
1. Preheat the oven to 375F.
2. Peel the potatoes and slice into 1" rounds. Discard or trim the ends so both sides are flat. (If you want to get all precise, use a cutter to get perfect rounds. Not my thing).
3. Heat a wide medium saucepan to medium high heat. Add the olive oil and the butter and cook the potatoes until the have got a really nice brown on one side. Flip and repeat.
4. Sprinkle with salt and pepper. Carefully add the stock (the fat will sizzle and can splatter), and bring to a simmer. Transfer to the oven.
5. Cook until potatoes are tender. About 30 minutes. Serve hot.