![]() Then I just keep trimming thin slivers off the sharp edges to smooth it out. Then cut thin slivers down, rotating as you go, until you have a cylinder shape with edges are as smooth as you can make them. Keep going, carving thinner and thinner slices until you have a uniform cylinder. Lie the potato on its side then carve, peeling curved strips to make a cylinder shape. It just makes it easier to handle.įor knife masters! This is method will achieve the smoothest edges. Trim base – For all methods, the first step is to peel the potatoes then trim a bit off the top and bottom so it stands upright. Goal: 8 cylinders that are ~ 6cm/ 2.4″ diameter, 3.5 cm / 1.4″ height, 2 each cut from 4 potatoes (ie cut 4 long cylinders then cut to size). It will taste just as good! GOAL SIZE & PREP But you can substitute with dried thyme though you will end up with little thyme bits stuck on your potato.Ĭhoose from pro level to easy – or skip it entirely! Just peel potatoes then cut into thick slabs. Thyme – Fresh thyme sprigs work best to infuse the butter / stock with flavour. Though really, this recipe will work with any type of stock. However, vegetable stock is the next best. Stock/broth – Chicken stock adds the best flavour in my opinion, because it has more savouriness than vegetable stock and is “cleaner” than beef stock. We use oil for searing the potatoes (butter burns and doesn’t brown the potatoes as evenly). If you don’t, some of the butter will likely burn before it all melts. US: Russet, UK: King Edward.īutter – Unsalted, cut into cubes so they melt evenly. The most common potatoes at regular stores should be fine – they’re stocked because they’re great all-rounders.Īustralia – Sebago (the dirt brushed potatoes sold everywhere) are perfect, Desiree are great too. Potato type – All-rounder and floury / starchy potatoes are best because they absorb flavour better than waxy potatoes, and become beautifully fluffy and soft inside. Here’s what you need to make fondant potatoes: This might be my favourite potato recipe of all time! The result? Crispy edges, golden surfaces, creamy and flavoured all the way through inside, with intense herb infused-buttery sauce that’s thickened from the natural starches in the potato. Just brown neat cylinders/thick wonky slabs of potato on the stove, add stock, thyme and butter then bake so it absorbs the flavour. Putting the shaping part aside (which is entirely optional, we’ll get to that), it’s incredibly straight forward. Today’s recipe is a sublime example of turning the humble potato into a very fine-dining worthy potato side dish. A restaurant-y way to cook potatoes that’s easy yet looks impressive! Excellent dinner party side dish. Keep the butter wrapper to cover the top of the whipped potatoes, butter side down, to keep them moist if they are not being served immediately.Fondant potatoes – or Melting Potatoes – are potatoes baked in a buttery herb infused broth so it absorbs the flavour and becomes meltingly tender inside. ![]() Serve the potatoes in a warm serving vessel to help keep them hot. Stir with a wooden spoon to combine and season with a little salt and pepper. ![]() Pour the hot infused half-and-half mixture through a fine mesh sieve into the potatoes. If you don't have a food mill, you can hand mash or use a hand mixer, but be sure to not over-whip if using an electric hand mixer or the potatoes will get gummy. Immediately drain the potatoes and put them through a food mill over a serving bowl. Bring to a boil over medium heat, and then reduce the heat and simmer until the potatoes are fork tender, about 15 to 20 minutes. In a large pot, add the potatoes, cover with water and generously season with salt. Allow to sit over very low heat to infuse the flavors and keep hot. In a medium saucepan over medium-low heat, add the half-and-half, garlic, thyme, and butter and heat until the butter is melted.
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