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Before you jump to Fondant potatoes recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Can Help You Stay Fit And Healthy.
One thing that some of you may already recognize is that by eating the right foods can have a substantial effect on your health. One of the foods you ought to be avoiding is any foods you get at a fast food place. These sorts of foods are loaded with bad fat and also have hardly any nutritional value. You will be happy to know that we are going to inform you of a few of the foods that you need to be ingesting every day.
You have to remember your parents telling you to actually eat your vegetables, that is because this is very important for a healthy body. Potassium is among the things that you will discover in various vegetables, not to mention they also contain many different vitamins and minerals you will additionally need. You will find that one of the vegetables we are talking about is broccoli, which is full of potassium. Spinach is additionally something that you may want to start eating more of as it has a lot more vitamins and minerals when compared with other vegetables.
For those of you who want to start living a healthier life the tips above are able to help you do that. Also if you cut out all the refined food that you really should not be eating anyway, you might find that you could end up living a longer life.
We hope you got insight from reading it, now let’s go back to fondant potatoes recipe. You can cook fondant potatoes using 6 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Fondant potatoes:
- Take 1 large potato (e.g. Maris piper)
- Provide 50 g butter
- Get 100 ml veg stock
- Provide Oil
- Get 2 cloves garlic
- Get 2-3 sprigs thyme
Instructions to make Fondant potatoes:
- Peel the potato and chop it in half. Chop the ends off so both sides of the potato are flat.
- Heat some oil in a frying pan over a medium heat.
- When hot, pop the potatoes in and leave for 5 mins. You’ll see the base turning golden brown and the sides becoming translucent.
- Flip the potatoes over and do another 5 mins on the other side.
- Turn the heat down slightly and add the butter. Be careful because the more it melts the more it spits!
- Pour in the stock, bash the garlic and thyme and add those to the pan.
- Reduce heat to a simmer and splash some of the liquid over the potatoes to stop the top from drying.
- Pop a lid on and leave in the pan for about 30 mins.
- Serve with the rest of your meal and use the buttery stock as gravy.
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