independent

Thursday 24 April 2014

Potato Fondants

Cooking time: 30 to 35 minutes

Serves six.

YOU WILL NEED

150g/5oz butter

4 potatoes, peeled, cut into barrel shapes using a cookie cutter

100ml chicken or vegetable stock

2 garlic cloves, peeled and crushed lightly with the edge of a knife

2-3 sprigs fresh thyme

Sea salt and freshly ground black pepper

Method

Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden brown on one side – about five to six minutes. (Do not move the potatoes as they cook.)

Turn over the potatoes and cook for a further five to six minutes, or until golden brown on both sides. Carefully pour in the stock, then add the garlic cloves and thyme sprigs. Be very careful as the butter and stock will bubble intensively – be careful it doesn't splash up and burn you; don't get too close.

Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm.

Serve immediately.

Also in this Section

Classifieds

CarsIreland

Findajob

Apps

Now available on

Top Stories

Most Read

Independent Gallery

Your photos

Send us your weather photos promo

Celebrity News