This potato recipe is for fondant potatoes. Each fondant potato looks great on the plate and is an eye catching way of presenting potatoes.
- Pre-heat the oven to 190°C (Gas Mark 5).
- Choose a nice large potato, such as a baking estima. Wash, peel and rewash the potatoes. Trim one side to make a flat surface. Place the flat surface of the potato onto your board. Using a 2.5-inch plain pastry cutter, put it into the potato to cut out a circle about 3cm deep. Remove the circle of potato from the cutter and trim the top edge slightly. You should have ended up with a potato shaped like an ice hockey ‘puck’; indeed, in our kitchen we call them hockey puck potatoes. You will need two per portion.
- Gently melt the butter in a small pan.
- Place the potatoes into a shallow ovenproof dish and brush with melted butter. Season with the sea salt and milled pepper. Add enough stock to half cover the potatoes and place in the pre-heated oven.
- Cook until most of the stock has been absorbed. Depending on the size of the potatoes, it should be about 1 hour. The potatoes should be soft to touch but still holding their shape and a nice golden brown on top. An occasional basting with melted butter while cooking should ensure an even colour on top of the fondant potatoes.
- When cooked, remove the fondant potatoes from the oven and, using a palette knife, carefully transfer the fondant potatoes onto warmed plates.
If you have lots of potato trimmings left over, don’t throw them away. They are great to add to a soup.