Sun. Jun 7th, 2020

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Fondant potatoes

1 min read
Fondant potatoes

Try anything new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They are lovely when served as component of a Sunday roast

Nutrition and additional info

Nutrition: Per serving

  • kcal 409
  • unwanted fat 29g
  • saturates 18g
  • carbs 30g
  • sugars 2g
  • fibre 3g
  • protein 4g
  • salt .2g

Elements

    6 medium Maris Piper article” data-tooltip-w >potatoes

The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…

Most likely the most broadly-employed oil in cooking, olive oil is pressed from fresh olives. It’s…

Butter is made when lactic-acid making bacteria are added to cream and churned to make an…

Rosemary’s intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

This common herb grows in Europe, specially the Mediterranean, and is a member of the mint…

  • 200ml chicken or vegetable stock
  • Slice the ends off the potatoes so they lay flat on both side.

    Heat the oil in a pan over a medium-minimal heat. When hot, add the potatoes reduce-side down. Fry for five-7 mins, or till deep golden brown, then flip and fry on the other side. Include the butter to the pan to melt.

    Scatter the garlic and herbs around the potatoes and season well. Meticulously pour the stock all around the veg, being conscious of any hot butter that could splash out. Cover and simmer gently for 25-thirty mins, or until finally the potatoes are tender, then serve.

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