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Subject: Fondant Potatoes Anyone?
Newsgroups: rec.food.cooking

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From: Jon Hartley 
Date: Sun, 17 Feb 2002 11:31:25 GMT
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Hi.

I have been A Googlin' and haven't turned up too many recipes so far.
Have any of you fine chaps and chapesses got any recipes (or links)
that the search engines don't turn up?

TIA

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From: "Chefkat \(Kat Phipps\)" 
Date: Sun, 17 Feb 2002 19:42:54 -0600
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Found a few hundred hits here:
http://google.yahoo.com/bin/query?p=Fondant+Potatoes+Recipe&hc=0&hs=0

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From: Jon Hartley 
Date: Mon, 18 Feb 2002 17:36:49 GMT
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Chefkat wrote:
>Found a few hundred hits here:
>http://google.yahoo.com/bin/query?p=Fondant+Potatoes+Recipe&hc=0&hs=0

Thanks.  Lots of hits for 'Fondant', hits for 'Potatoes', hits for
'Recipes' and hits for lots of places SERVING Fondant Potatoes but
unfortunately, not many recipes for Fondant Potatoes.

For two spuds (bcause it was a trial run), I eventually went with 150
ml of home made chicken stock, a bit of salt and basted the spuds with
butter when they started to brown.  May not be traditional, but the
result was pretty good. My main mistake was to use two diffent types
of spud - and I don't know which was which.  One went very fluffy to
the point of semi collapse, the other stayed firm.

Will be doing this again soon.

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From: kackrman[at]aol.comblock (K ACKRMAN)
Date: 18 Feb 2002 18:28:28 GMT
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A google search on "fondant potato" turned up two recipes:

http://www.alynes.freeserve.co.uk/lamb.html
http://www.thebennetts12.freeserve.co.uk/recipe4.htm

Seems to be an English thing.

Karen

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From: Jon Hartley 
Date: Mon, 18 Feb 2002 19:34:22 GMT
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Karen wrote:
>A google search on "fondant potato" turned up two recipes:
>
>http://www.alynes.freeserve.co.uk/lamb.html
>http://www.thebennetts12.freeserve.co.uk/recipe4.htm

Thanks, seen those.  The second site recommends Maris Piper spuds.
May try that species next time around.

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From: connieg999[at]aol.com (ConnieG999)
Date: 18 Feb 2002 02:24:23 GMT
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John, using Google I found 34 recipes for Fondant Potatoes.
Here's one: 

Fondant Potatoes 

2lbs potatoes 
4oz butter 
chicken stock cube 
bay leaf 

Peel the potatoes, then slice in half lengthways. Take a slice off of the
rounded end so that each piece has two flat sides. Heat the butter and add the
potatos. Toss to cover in the fat, then add the stock cube, diluted in enough
hot water to cover the potatoes. Add the bay leaf and put in a hot oven until
the water has evaporated and the potatoes are tender, have absorbed the butter
and turned golden. These can be prepared up to a day in advance and reheated if
necessary (the flavour will actually improve). 


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