Glazed Fondant Potatoes
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.
Equipment
- cookie cutter
- heavy bottom pan or pot
- tongs
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition Facts
Glazed Fondant Potatoes
Amount Per Serving (60 g)
Calories 139
Calories from Fat 63
% Daily Value*
Fat 7g11%
Cholesterol 12mg4%
Sodium 77mg3%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 152IU3%
Vitamin C 17mg21%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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