In honor of National Potato Day – today! – skip the greasy fries and boring mash in favor of this recipe for glorious Garlic Fondant Potatoes.
It’s not a “quick” recipe, taking about 40 minutes stovetop from start to finish. But it’s a classic dish that makes an excellent accompaniment with grilled or baked fish, poultry or meats.
Fondant Garlic Potatoes
2 large potatoes
1 oz. butter
1 tsp. olive oil
1 clove garlic, crushed
8 oz. chicken stock (or vegetable stock)
salt and black pepper, to taste
- Peel the potatoes, cut a thin slice from the top and the bottom of each (enough so it can stand upright on its own) then cut each potato in half width-ways. The ideal size is around 2-inches deep, but a little more or less won’t matter so long as all the pieces are the same size.
- If you want the traditional round-sided barrel shape, use a plain dough cutter (around 2-inches in diameter, depending on how large your potatoes are) to cut uniform shapes, then trim the sharp edges from the tops and bottoms to give a more rounded effect.
- Heat the butter and olive oil over a medium heat in a small pan which has a tight-fitting lid. Once it starts to foam but not color, add the potatoes, season with salt and pepper and sauté gently for around 5 minutes, basting from time to time, until golden brown.
- Turn the potatoes over and continue to sauté for another 5 minutes, basting once or twice, until golden brown.
- Very carefully add the garlic and enough stock to come about one third up the sides of the potatoes. (Take care as it will splutter fiercely.) Bring to simmering point then cover with a lid, reduce the heat and cook very gently for around 20 minutes or until the potatoes are very tender. Check half way through the cooking and add a little more stock if necessary to prevent it drying out and sticking. Serve with any remaining liquid poured over the top of the potatoes.
Serves 2. Recipe courtesy of www.Recipes4us.co.uk