[postlink]http://howtobakepotato.blogspot.com/2012/01/how-to-make-fondant-potatoes.html[/postlink]http://www.youtube.com/watch?v=bs_9L61ba5Yendofvid[starttext]How to make fondant potatoes
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Mashed potatoes, burned potatoes and crushed potatoes are perhaps a more popular accompaniment to home cooking, but fondant potatoes are really easy to get.
Preheat the oven to 200°C. If your oven isn't good enough, your potatoes won't cook in time.
Ideally use a Desiree potato that has a floury texture. This will grant for a crunchy outside and soft inside.
There are 2 stages to cooking the potato fondant: pan-frying and roasting.
First Of All peel your potato and cut in half lengthways in the middle, making sure that they are cut to capable sized so that they have the same cooking time.
Take a non-stick heat proof full sided roasting tin and place on a medium heat.
Supply 1-2 tablespoons of olive oil. Make sure that this takes hot - you can see this happening as the oil gets thinner.
Add the potatoes cut side down - if your heat is correct you should hear them sizzle when they touch the hot fat.
When they are golden brown along 1 side, turn them over and season with salt and pepper.
Now add up the chicken stock to just underneath the potato. If you add up too much liquid the potato will become watery.
Just before you put them in the oven, add up a good knob of butter - this will help give them a great glaze.
Spread with thyme sprigs.
Cover the tray/dish with greaseproof paper and put in the oven.
Cook for approx 12-16 min. You can check they are finished if you can cut through them with a sharp knife easily.
Remove the potato from the baking dish and then serve.
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