The fondant potatoes are a typical English dish, which usually is associated with the Sunday Roast. The preparation is probably of French origin, but it has been associated with English cuisine as part of the typical dish, which also includes baked vegetables and sauces.

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The recipe for fondant potatoes is very simple : just cut the potatoes so that they look like small cylinders, cook them over low heat, after having browned them on the outside.

A simple and delicious side dish, which can accompany fish and meat dishes. Here’s how to prepare them.

Ingredients

Large potatoes 2

Butter 2 tablespoons

Extra virgin olive oil 1 tablespoon

Garlic 1 clove already minced

Rosemary a bunch

1 cup chicken broth

Salt to taste

Pepper to taste

How to make fondant potatoes

Preheat the oven to about 200 degrees. Cut the potatoes into pieces one centimeter high: they must look like small cylinders. Season them generously with salt and pepper.

In a large pan, add the oil and heat it for a few seconds over high heat, but without burning it. Cook potatoes until golden on the bottom, about 5 minutes.

When the bottom of the potatoes has turned golden, turn them gently and add the butter, garlic and rosemary. Cook potatoes for another 5 minutes, until the other side of the potatoes is also golden.

Now add the hot chicken broth to the pan and place the pan in the oven.

Cook the potatoes until tender: about 25-30 minutes. Once cooked, cover them with chopped rosemary and serve.

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