How to make it

  • 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

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    noir ate it and said...
    Best Potatoes! 5!
    Was this review helpful? Yes Flag
  • cabincrazyone 11 years ago
    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?
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
    Love this.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes