Apparently fondant potatoes are more popular in England or Europe, which makes sense why I’ve never seen these before. Also, they mean they are roasted with stock. Food Wishes’ tutorial on YouTube shows us how to make fondant potatoes. When I first looked at this, I thought they were giant scallops. I think it threw me off guard at first, but it’s funny how scalloped potatoes are a thing too. I want to make these potatoes because I’ve made most types of potatoes and this one is the most unusual one. Unusual in a good way because I’m sure my family or friends would probably be amazed when they realize it’s a fondant potato. Most people are used to seeing fried, roasted, or mashed potatoes.
For 6 fondant potatoes:
- 2 tbsp vegetable oil
- 3 large russet potatoes (other varieties will not work as well)
- salt and pepper to taste
- a knob of butter (a 2 or 3 tablespoon size chunk)
- 4 thyme sprigs
- 1/2 cup chicken broth or stock, more if needed
First, cut off both ends of the russet potatoes and turn it up on its side and slice down. This would give it the cool traditional edges. Put them in a bowl of cold water and let them sit for 5 minutes to remove the starch from the outside.
Next, start your cast iron skillet on high heat with oil. Facedown the potatoes and turn it down to medium-high heat until they are fairly brown. Season them well with salt and pepper. When you flip over the potatoes, wipe off any excess oil and throw in a knob of butter along with some thyme.
After, roast the potatoes at 425F in the oven for about 30 minutes or until they are tender. I love watching Food Wishes because he’s amazing and funny. There are so many cool neat tips he gives throughout the video.