Pommes fondantes
These potatoes are cooked so slowly in butter and stock until completely tender, resulting in a unique creamy and melt-in-the-mouth feel.
Pommes fondantes (3 portions)
3 Large potatoes (Yukon gold)
125g Butter
4 Cloves of garlic
6 Sprigs of thyme
300g beef stock (good quality)
Salt + pepper
Cut the potatoes into thick even slices, remove the sharp edge with a peeler. You’re aiming for something that resembles a bar of soap.
Heat some oil in a pan and colour the potatoes on both sides, you can dare to go dark here as you’ll lose some of the colour in the cooking process. Add your butter, garlic and thyme and baste.
Add your beef stock, this should come up 2/3rd of the way up the potatoes. Place in the oven to continue cooking at 160c. Take it out to baste a couple of times during the cooking process. This should take around 30 minutes total.
Once the potato is soft and stock reduced, you’re ready to plate up. Finish with some fresh picked thyme.
