Simple Fondant Style Potatoes
Simple Fondant Style Potatoes. Fluffy potatoes, packed with flavour with a wonderful buttery crispy bottom. These are the perfect side dish!
Servings: 4 -6
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- 1 tbsp olive oil
- 850 g baby potatoes
- 500 ml vegetable stock
- 30 g butter
- Black pepper
- Fresh parsley - for garnish
Wash the potatoes (You can peel them if you wish but I don't bother, it is more work and you lose fibre content)
Place a heavy bottomed frying pan over a low heat.
Add the oil and butter and allow it to heat slightly.
Tip the potatoes into the pan so they sit in a single layer.
Pour over the stock and bring back to the boil.
Cover the frying pan with a piece of aluminium foil (or a life if your frying pan has one) and reduce the heat to the lowest setting.
Set your timer for 20 minutes. By this time your potatoes should be just cooked through.
Remove the foil and gently jiggle the pan to move the potatoes.
Bring the stock back up to a rolling boil.
Cook, uncovered, until all the stock has evaporated and the potatoes have started to brown and crisp.
Remove from the heat and sprinkle with parsley for serving.