Subject: Fondant Potatoes Anyone?
Newsgroups: rec.food.cooking
From: Jon Hartley (jonDOThartley at blueyonder.co.uk)
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
From: "Chefkat \(Kat Phipps\)" (TheChefkat at earthlink.net)
Date: Sun, 17 Feb 2002 19:42:54 -0600
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Found a few hundred hits here:
https://search.yahoo.com/search?p=Fondant+Potatoes+Recipe
From: Jon Hartley (jonDOThartley at blueyonder.co.uk)
Date: Mon, 18 Feb 2002 17:36:49 GMT
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Chefkat wrote:
>Found a few hundred hits here:
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.
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 [archive.org]
http://www.thebennetts12.freeserve.co.uk/recipe4.htm [archive.org]
Seems to be an English thing.
Karen
From: Jon Hartley (jonDOThartley at blueyonder.co.uk)
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:
Thanks, seen those. The second site recommends Maris Piper spuds. May try that species next time around.
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).