Recipe
Fondant Potatoes Recipe
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Pat2me / All my dishes 5 months, 3 weeks ago
No icing involved here!
These potatoes are baked to a rich golden color for a beautiful presentation.
From Le Cordon Bleu Home Collection
Prep:30m Cook:40m Servings:2
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 Pat2me |
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Fans
Ingredients
- 4 medium potatoes
- 2 Cups of chick stock (broth)
- 3 Tbl unsalted butter
Directions
- Peheat oven to 350
- Peel the potatoes, then using a small knife, turn each potato into a uniform shape (for presentation, not a required step)
- Place the potaoes in a shallow baking dish
- Pour in chicken stock to come halfway up sides of potatoes (the actual quantity of stock depends on the size of your dish and potatoes)
- Brush the tops of the potatoes with the melted butter, sprinkle lightly with salt, then bake 30-40 minutes or until golden and they test done with a sharp knife
- Carefully lift potatoes from the stock and serve hot
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Average score: 4.7 / 5
No. of ratings: 3
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jenniferbyrdez 5 months, 3 weeks ago said:
Love this.
cabincrazyone 5 months, 1 week ago said:
A new way for me to prepare the noble spud. Sounds wonderful and I'm anxious to try it. Thanks.
I'm pondering the use of the word "fondant". By your remark about icing, I think you were, too. Do you suppose it could mean that the potatoes become so tender that they are as soft and smooth as a spread? Or that they were baked in a "melty" liquid? How about those Vikings?
noir 5 months ago said:
Best Potatoes! 5!