Fondant Potatoes, a French classic

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Fondant Potatoes recipe

Maris piper or russet potatoes 3 large or 6 medium
Unsalted butter 125g / 5oz
Chicken or veg stock 200ml / 8 fl oz
Squished garlic 3 cloves
Thyme a few sprigs

Pre heat oven to 190c / 375f

Peel and cut the potatoes to desired size, soak in cold water for a couple of minutes, then pat dry with kitchen paper

Start the potatoes in a cold pan with the sliced butter, thyme and garlic, cook on a low to medium heat until the butter is sizzling and cook until you have a nice golden brown spud. Turn the potatoes, cover with parchment and into the oven
Fondant means “melting” in French. This references the creamy center of the cooked potatoes. This dish originated in France during the 19th century and remains popular around the world among chefs.