FONDANT POTATOES

Prep/Cooking Time: 30-45 Minutes

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Ingredients

Instructions

Peel the potatoes and wash under cold water
Once clean pat dry with paper towel
Depending on the potato size trim so all are a consistent shape
Place the potatoes on the counter and see which way they naturally lay
Remove the upper and lower sides of the potatoes to achieve a uniformed thickness
Once all the potatoes are trimmed use a peeler to bevel any angular edges
Take a thick-bottomed pan
Cut the butter into 5mm thick slices
Lay the butter till the base of the pan is covered evenly
Place the potatoes on top of the butter
Pour over the chicken stock till all the potatoes are covered
Season the top with salt and pepper and add the herbs
Cover with parchment paper
Place over a medium heat and bring to the boil
Once boiled lower the heat to a simmer
Cook over a low heat until all the stock has evaporated
At this point the butter will begin to turn golden
Cook until a nutty butter aroma is produced
At this point remove from the heat and leave on the side for 5 minutes
DO NOT AGGITATE THE PAN
After 5 minutes carefully remove the potatoes from the pan
Serve immediately
If needed later keep at room temperature then heat through in a medium oven