Potato Fondant
Back to the recipeCooking
Step 1 of 6
1 of 6
Cut the potatoes into neat cylinders or thick rectangular blocks.
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What you are cooking with
- 2 kg to 2.5 kg Large waxy potatoes
- for searing Olive oil
- enough for richness Butter
- a few cloves Garlic
- a few sprigs Thyme
- to come halfway up the potatoes Chicken stock or light beef stock
- to taste Sea salt