Fondant Potatoes

Ingrediënten

• 3 floury potatoes — 100g-150g each, or 250g-300g each (see stage 1)
• 150 g unsalted butter
• 50 ml chicken stock or water

Materiaal

• pastry cutter
• saucepan
• snijplank

Bereiding

1. 1

   Peel the potato. Method 1: using the bigger potato, cut off the two largest "sides" of each potato then either cut off the remaining sides to form a cube or, using a pastry cutter, cut out the middle to form a cylinder. Method 2: cut off the two smallest ends of the smaller potatoes to form a barrel shape (this does not look as neat as method 1 but wastes less potato).

   
2. 2

   In a saucepan melt the butter over a moderate heat and, once it has stopped sizzling, put in the potatoes.

   
3. 3

   Cook the underneath until they are golden brown in colour, then turn them over.

   
4. 4

   Pour in the chicken stock and be careful as it may bubble furiously for a short time (doing this prevents the butter from getting too dark). Season with salt & pepper.

5. 5

   The fondant potatoes are cooked when a knife can be easily inserted into the side of the potato.