Fondantkartoffeln sind etwas ganz Besonderes und meiner Erfahrung nach beeindrucken sie Ihre Gäste auf jeden Fall, wenn Sie sie auf den Tisch stellen. Ich liebe klassische Bratkartoffeln genauso wie jeder andere, aber wenn Sie das Abendessen für Ihre Liebsten zubereiten oder wirklich Ihre Kochkünste unter Beweis stellen möchten, machen Sie diese Fondantkartoffeln.
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Category
Dinner
Servings
4
Prep time
20 minutes
Cook time
50 minutes
Fondant potatoes are a special thing, and in my experience, they definitely impress your guests when you pop them down on the table. I love a classic roast potato as much as the next person, but if you're making dinner for your loved one or really want to show off some skills in the kitchen, make these fondant potatoes.
Ingredients
- 4 large Gourmandine potatoes (or any all-round potato)
- 3 tbsp oil
- salt to taste
- 60g (2.1 oz) butter
- 400ml (13.5 fl oz) chicken stock
- 3 cloves of garlic, crushed
- 2 sprigs of rosemary
Directions
Preheat the oven to 180°C (356°F).
- Slice the potatoes into large discs, about 3cm (1.2 inches) thick. Optionally, use a peeler to round the edges slightly.
- Rinse the potato discs under cold water and pat them dry.
- In a large pan, at least 10cm (4 inches) deep, heat the oil. Season the potatoes with salt and place them in the hot pan.
- Once the potatoes have a good colour on one side, flip them and add the crushed garlic and butter.
- Baste the potatoes in the foamy butter until golden brown, then add the chicken stock and rosemary.
- Place the pan in the oven and cook for 40 minutes, or until the potatoes are golden brown and cooked through.
