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Gourmandine Potato Fondants

  • 45
  • 12
  • Easy

Ingredients

Method

STEP 1
Preheat oven to 180C. Cut potatoes lengthwise to a thickness of 2cm and cut 2cm x 3cm rounds from each potato with a pastry cutter.

STEP 2
Heat a cast-iron frypan over med/ high heat. Add olive oil and butter, when melted, add potatoes and season with salt & pepper.

STEP 3
Fry potatoes until golden on both sides then add torn thyme and rosemary sprigs, garlic cloves and chicken stock.

STEP 4
Bring to the boil, then place in the oven.

STEP 5
Bake potatoes until cooked through, about 30 minutes, and chicken stock has reduced to form a syrupy glaze on the potatoes.

The perfect side to serve with a roast.

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