Side French European Gluten-free
Fondant potatoes
Tall potato cylinders browned on both faces, then basted and braised with butter, garlic, thyme, and beef stock until crisp outside and spoon-tender within.
Prep20 min
Cook55 min
Oven180°C
Servings4
Adapted for the home kitchen from Fallow's fondant potatoes video
Ingredients
Written for a 28 cm pan
Units
Temperature
Servings
- 5 large waxy potatoes, Yukon Gold or similar rounded
- 30 ml neutral oil rounded
- 125 g unsalted butter rounded
- 2 garlic cloves, sliced rounded
- 6 g fresh thyme rounded
- 650 ml beef stock, or vegetable stock rounded
- 6 g fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 180°C. Peel the potatoes and cut them into cylinders about 5 cm wide and 3 cm tall; save trimmings for mash or soup. Pat dry and season.
- Heat the oil in an ovenproof skillet over medium-high. Brown the flat faces for 4 to 5 minutes per side until evenly deep gold.
- Lower the heat and add 100 g butter. When foaming, add garlic and thyme and baste for 2 minutes.
- Add stock to reach three-quarters of the way up the potatoes. Cover and simmer gently for 10 minutes.
- Transfer, covered, to the oven for 20 minutes. Uncover, baste, and bake 10 to 15 minutes more until a knife slides through easily and the stock is glossy.
- Whisk the remaining cold butter into the reduced stock and spoon it over the potatoes.
Notes
- Keep the potatoes the same height so they finish together.
- Do not let the stock boil dry; add a splash of water if it reduces before the centres soften.
- The quantities follow Fallow’s published ingredient list, which assumes the pan size given above. Change the pan and the butter has to change with it.
Sources used
Good with
Sources consulted
From Christoph Mayer