HERBY FONDANT POTATOES
Trim your spuds, fry whole, then simmer with stock, rosemary, thyme and lemon to create a perfectly tender side dish
Provided by Sarah Cook
Categories Dinner, Side dish
Time 1h25m
Number Of Ingredients 9
Steps:
- Trim the top and bottom of each potato so that they lie flat on both sides. Heat the oil in a large frying pan or flameproof casserole and fry the potatoes on both sides until dark golden, 10-15 mins.
- Poke in the garlic, thyme, rosemary, bay leaves and zest, then pour in enough stock to go halfway up the side of the potatoes. Simmer for 20-30 mins, then turn the potatoes and cook the other side for a further 20-30 mins, topping up with more stock if it evaporates. Continue cooking until the potatoes are really tender and most of the stock has gone. Season well and serve.
Nutrition Facts : Calories 272 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
FONDANT POTATOES
The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
- Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
- Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
- Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
- Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
- Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
- Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
- Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 33.5 g, Cholesterol 15.8 mg, Fat 10.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 173 mg, Sugar 1.2 g
FONDANT POTATOES
Try something new with potatoes. Fondant potatoes are favourites with chefs, and are seasoned with rosemary and thyme. They're gorgeous when served as part of a Sunday roast
Provided by Esther Clark
Categories Side dish
Time 48m
Number Of Ingredients 7
Steps:
- Slice the ends off the potatoes so they lie flat on either side.
- Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
- Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.
Nutrition Facts : Calories 409 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
HERBY NEW POTATOES
Add a refreshing twist to new potatoes by adding the flavour of mint
Provided by John Torode
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 3
Steps:
- Heat oven to 180C/fan 160C/gas 4. Heat a large heavy-based ovenproof, flameproof pan and add the oil. Drop the potatoes in the oil and cook for 5 mins, so they are coloured. Remove from the pan using a slotted spoon, draining the excess oil. Wipe the oil from the pan with kitchen paper, then return the potatoes to the pan. Put in the oven, and cook for a further 15 mins. Sprinkle over the mint and serve.
Nutrition Facts : Calories 195 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 0.8 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
HERBY ROAST POTATOES
Cook these best ever roast potatoes on a baking tray with low sides to get golden, crisp results. Serve with your favourite roast
Provided by Good Food team
Categories Side dish
Time 1h35m
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven to heat up.
- Bring a large pan of salted water to the boil, tip in the potatoes and their peel (for extra flavour), and simmer for 8-10 mins. Drain the potatoes and discard the peel. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
- Remove the tray from the oven and put directly on the hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, turning them in the fat, leaving a little space between each. Reduce the oven to 200C/180C fan/gas 6. Nestle the herbs around the potatoes, along with the garlic. Sprinkle over 1 tbsp sea salt and return to the oven for 1 hr, turning every once in a while, until golden and crisp.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 2 milligram of sodium
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