Karen's Fondant Potatoes

I was looking for a potato recipe other than the usual roasties that were crispy on the outside & light & fluffy in the middle & these did not disappoint in fact, they are my new favourite potato recipe! So tasty the outer layer absorbs the gorgeous marinade stock & creates an amazing, deep golden crust … these really are insanely good!

Serves: 1/2

Cooking Time: 30 to 40 minutes

Ingredients

Method

Pre heat your oven to 200 degrees meanwhile, peel your potato & cut lengthways. Now add the vegetable oil to an oven proof small frying pan & heat on medium. Add the marinade to a measuring jug then fill to the 200ml mark with hot water, stir & leave to one side. Now add the potatoes to the hot fat, basting every so often & when golden underneath, flip over carefully. Now add the marinade stock to the pan & bring to a simmer if already not bubbling. Add the butter & stir in until completely melted. Baste the potatoes a couple more times with the mixture then place in the oven to cook through for 20 to 30 minutes, basting every so often. Cook until they turn a lovely deep golden colour & are soft in the middle. When serving, add a couple of tablespoon of the delicious stock over the top of the potatoes & a few sprigs of rosemary if desired

NOTES

I used a small Le Creuset frying pan for this recipe but you can use any which are suitable for ovens too. If roasting lamb, chicken or beef, you could add the stock from your meat into a measuring jug, then add the marinade now the hot water to the 200ml mark for a delicious alternative!

Method

Pre heat your oven to 200 degrees meanwhile, peel your potato & cut lengthways. Now add the vegetable oil to an oven proof small frying pan & heat on medium. Add the marinade to a measuring jug then fill to the 200ml mark with hot water, stir & leave to one side. Now add the potatoes to the hot fat, basting every so often & when golden underneath, flip over carefully. Now add the marinade stock to the pan & bring to a simmer if already not bubbling. Add the butter & stir in until completely melted. Baste the potatoes a couple more times with the mixture then place in the oven to cook through for 20 to 30 minutes, basting every so often. Cook until they turn a lovely deep golden colour & are soft in the middle. When serving, add a couple of tablespoon of the delicious stock over the top of the potatoes & a few sprigs of rosemary if desired

NOTES

I used a small Le Creuset frying pan for this recipe but you can use any which are suitable for ovens too. If roasting lamb, chicken or beef, you could add the stock from your meat into a measuring jug, then add the marinade now the hot water to the 200ml mark for a delicious alternative!

Ingredients