If you are looking for a fancy restaurant style garnish, that not only looks the part but also tastes like a special at a posh French restaurant, then try these flavour packed glazed fondant potatoes, for your next dinner party.
This Potato fondant recipe makes a delicious garnish - fondant or pomme fondant is French and means melting potatoes. And indeed, they just melt away like butter when you cut into them!
As a side dish this fondant potato recipe is good for entertaining as the potatoes can sit in their own glaze for a while and can easily be reheated. This is one of those dishes that chefs enjoy making - basting the potatoes with the chicken and butter glaze, until they are perfectly cooked, elegant and shiny looking.
However, care is needed while making this recipe. If you want to cook the potatoes to perfection, follow our step by step instructions.
WHAT DO WE NEED
Potatoes You are looking for long cylinder shaped potatoes to avoid too many offcuts. Use Yukon Gold potatoes as they hold their shape well. In Australia, opt for Dutch cream or Desiree potatoes
Stock a less salty chicken stock works best, it should not be too strong as the liquid reduces. But If you’re catering for vegetarians, swap the chicken stock for vegetable stock
Butter unsalted good quality butter always.
Thyme I like to add thyme to the potatoes but rosemary or oregano can also be used.
Oil a light olive oil or any other oil to sear the potatoes
Seasoning salt and pepper is all that I used.
HOW TO MAKE FONDANT POTATOES
For this potato fondant recipe, start with peeling the potatoes first. Then cut them into 3½ cm (1½-inch) cylinders. Next, using a cookie cutter that is 5cm (2-inch) in diameter, cut the potatoes into a round shape (see image below).
Heat a heavy bottom pan on high heat and add olive oil. Arrange the potatoes in a single layer in the pan and sear them from one side.
Season with salt and pepper and cook for about 5 minutes or until they have taken a nice roasting colour. Turn the potatoes around and season the other side with salt and pepper. Roast them for another 5 minutes.
Add the butter and swirl the pan spreading the butter evenly. Once the butter has melted, add the thyme sprigs.
And finally the chicken stock. Reduce the heat to low and braise the potatoes in the stock for about 20 minutes or until they are cooked. Best to use a thin skewer to check doneness.
PERFECTLY GLAZED POTATOES
Now, you could stop here but we are looking for perfectly glazed potatoes so we will be taking it a step further.
Remove the potatoes from the pan. Reduce the braising liquid until it becomes a thick emulsion for about 8 minutes. Put the potatoes back in the pan. Glaze the potatoes with the reduction using a spoon.
We want them to absorb maximum flavour and literally melt, when you cut into them.
TIPS & TRICKS TO MAKE THIS RECIPE
- When you have prepared your potatoes to cook, avoid immersing them in water or washing them. The dryer they are, the better they will brown.
- Choose the right size for the pan or pot. You don't want to have too much gap between the potatoes otherwise you will end up with more braising liquid.
- If you are making the potatoes ahead, undercook them slightly as you will want to simmer them for at least 5 minutes in the stock before serving.
- If you are busy in the kitchen, you can place the pan with the potatoes in the oven after you have added the stock. Cook them at 180°C (350°F) for the same time.
HOW TO SERVE THEM
This dish is a creative alternative to the usual roasted or mashed potatoes. They can be added to a plate as a garnish if you are hosting a seated dinner (restaurant style) at home otherwise ideal served in a wide bowl.
So, If you want to make that special date-night dinner, a family Sunday roast or as a dish that everyone will be fighting over on the Christmas table, then try this new style of making potatoes - I can assure you, it will be your winning ticket!
Now all you need to decide is, what you would serve yours with😉
Leave us a comment below because we too would love to find out!
Glazed Fondant Potatoes
- cookie cutter
- heavy bottom pan or pot
- 6 large potatoes, peeled Yukon Gold or Dutch Cream
- 300 millilitre chicken stock
- 30 gram unsalted butter
- 3 sprigs thyme
- 1 tablespoon olive oil
- salt and pepper
- Cut the potatoes into 3½ cm (1½-inch) cylinders. Use a cookie cutter with 5cm (2-inch) diameter and cut the potatoes into a round shape.
- Heat a heavy bottom pan on high heat and add olive oil. Arrange the potatoes in a single layer in the pan and sear them from one side.
- Season with salt and pepper and cook for about 5 minutes or until they have taken a nice roasting colour. Turn the potatoes around and season the other side with salt and pepper. Roast them for another 5 minutes.
- Add the butter and swirl the pan dividing the butter evenly. Once the butter has melted add the thyme sprigs and finally the chicken stock. Reduce the heat to low and braise the potatoes in the stock for about 20 minutes.
- Use a thin skewer to check the doneness, the skewer should go through the potatoes like just like it would go through butter.
- Remove the potatoes from the pan. Reduce the braising liquid until it becomes a thick emulsion for about 8 minutes. Place the potatoes back in the pan and glaze the potatoes with the reduction using a spoon before serving.