Blimey These Are Good Fondant Potatoes
"Blimey, These Are Good!" Fondant Potatoes: Crispy Creamy Perfection
Ever had a potato that blew your mind? Get ready, because these "Blimey, These Are Good!" Fondant Potatoes might just be the Best Potatoes You'll Ever Taste ! Honestly, they're that good.
What's the Story?
Fondant potatoes hail from France, bringing a touch of elegance to simple spuds. It's a rustic yet sophisticated dish that's surprisingly achievable at home.
This recipe is medium difficulty, needs about 1 hour 5 minutes and serves 4 lucky people.
Why You'll Love These Potato Sides
These aren't your average Potato Side Dishes . Seriously, it's all about the texture: golden crisp on the outside, melt-in-your mouth creamy inside.
Browned butter, garlic, and thyme take things over the top. Imagine serving these Veggie Side Dishes with a roast dinner.
Level Up Your Dinner Side Dishes
These Garlic Thyme Potatoes are incredible because they’re a textural delight. The magic starts with searing creating a Crispy Potatoes exterior that gives way to a Creamy Potatoes interior.
And that Browned Butter Potatoes flavour? Pure heaven.
Now that you know what you're in for, let's dive into what you'll need to make the Best Potatoes imaginable.
Ingredients & Equipment: Let's Get Cooking!
Alright, let’s dive into what you need to make the Best Potatoes You'll Ever Taste . Seriously, these are gonna be epic! We're talking restaurant quality potato side dishes without the fancy price tag.
Potato Power: The Main Players
First, grab 2 pounds (900g) of Yukon Gold potatoes. Yukon Golds are the real MVP. They give that creamy potatoes texture inside with the potential to get super crispy potatoes on the outside.
Make sure they are firm, with smooth skin. After all the magic will happen if all the ingredients are perfect! Peel them.
Then, cut into cylinders about 2 inches (5cm) tall. Uniformity is key, mates!
You'll also need 2 tablespoons (30ml) olive oil and 4 tablespoons (57g) unsalted butter. Don't skimp on the butter, okay? It's what makes the browned butter potatoes sing! Get 4 cloves of garlic .
Crush them. Lastly, get 4 sprigs of fresh thyme and 1 cup (240ml) of chicken or vegetable broth. Salt and pepper are a must.
Season generously, yeah?
Seasoning Symphony: Aromatics That Wow
Garlic and thyme are the classic power duo. They bring warmth and depth. Honestly, the aroma alone is enough to make you drool! For a twist, chuck in a pinch of red pepper flakes for a subtle kick.
Or swap thyme for rosemary for a more piney flavour. But trust me, the garlic thyme potatoes combo is a winner.
Gear Up: Essential Tools Only
You don’t need much, thankfully. A heavy bottomed oven safe skillet is the star. Cast iron is ideal! It holds the heat perfectly.
Tongs are your best friend for flipping those spuds. Measuring spoons and cups are essential. And a good knife with a cutting board, obviously.
If you don’t have a skillet lid, foil will do the trick. Just crimp it tight! Remember, the best potatoes start with simple stuff!
The "Blimey, These Are Good!" Fondant Potatoes (Crispy Creamy Perfection)
These aren't your average potatoes , mate. We're taking the classic French technique of fondant potatoes and bumping it up a notch.
Infused with garlic, thyme, and browned butter, these potato sides are a true celebration of simple ingredients, elevated to a culinary masterpiece.
Honestly, this recipe for the Best Potatoes You'll Ever Taste is proper lush. Think rustic charm meets restaurant quality.
Prep Steps for Potato Greatness
First things first, get your mise en place sorted. Peel and chop 2 pounds (900g) of Yukon Gold potatoes into thick cylinders.
About 2 inches/5cm tall . This is super important. Uniform size means even cooking. I know it's a faff, but trust me, it's worth it.
Next, crush 4 cloves of garlic , pick the leaves from 4 sprigs of fresh thyme , and measure out your 2 tablespoons (30ml) of olive oil , 4 tablespoons (57g) of unsalted butter , and 1 cup (240ml) of chicken or vegetable broth .
Having everything ready to go saves time and avoids a frantic kitchen dance later.
step-by-step to the Best Potatoes
Get your skillet hot. Medium high heat with 2 tablespoons olive oil .
Sear those potatoes ! Get both flat ends golden brown and crispy. Don't overcrowd the pan!
Now, add 4 tablespoons butter , crushed garlic, and thyme. Baste, baste, baste! Let the butter brown.
Pour in the 1 cup chicken or veggie broth . Simmer, then reduce heat to low and cover.
Bake at 350° F ( 175° C) until tender and most liquid is gone. About 45 minutes .
Pro Tips for Potato Perfection
Want to elevate your Potato Side Dishes ? Then don't rush the sear ! A good sear builds flavour. Also, use a heavy bottomed skillet for even heat.
Finally, check for doneness! A knife should slide in easily.
Oh my gosh, you just can't go wrong with these babies, and this Fondant Potatoes Recipe brings the Crispy Potatoes and Creamy Potatoes together in an heavenly bite with Garlic Thyme Potatoes and Browned Butter Potatoes .
The Best Potatoes you'll have ever tasted! These make amazing Veggie Side Dishes , and especially Dinner Side Dishes .
Recipe Notes
Alright, let's chat more about these "Blimey, These Are Good!" Fondant Potatoes Recipe . This is where we'll cover all those little details that can take these spuds from good to the Best Potatoes You'll Ever Taste .
Honestly, I've messed up a few batches myself, so I'm here to share my hard won wisdom! You know?
Serving Suggestions
These Creamy Potatoes deserve a fancy presentation. Think of them as stars. Stand them up tall on a plate, so you can see the crispy sear.
Drizzle with any pan juices. A sprinkle of fresh parsley makes them look extra posh. As Potato Side Dishes go, you want them to wow.
They go amazing with roast chicken. I also love them with a juicy steak. Or even some pan-fried salmon. They really shine as Dinner Side Dishes .
A dollop of crème fraîche adds a nice tang. You can even make a quick aioli. Roasted asparagus is a great side too.
Don't forget the Veggie Side Dishes !
Storage Tips
If you have any leftovers and that's a big if store them in an airtight container. They will last in the fridge for up to 3 days.
Reheat them in a pan with a little butter for extra Crispy Potatoes , or in the oven. Microwaving can make them a bit soggy.
Freezing isn't ideal. Honestly, they lose some of their texture. But if you must , wrap them individually in cling film.
Then place them in a freezer bag. They'll keep for about a month. Thaw them completely. Then bake them to crisp them up.
Variations
Fancy a tweak? Go for it!
Want a bit of kick? Add a pinch of red pepper flakes to the browned butter. Swap the thyme for rosemary or sage.
For a vegan version, use plant based butter and vegetable broth. You can use other firm fleshed potatoes such as maris piper.
You won't get the Best Potatoes with russets.
Nutrition Basics
Each serving packs about 350 calories. You will also get 6g of protein, 20g of fat, 40g of carbohydrates, and 4g of fiber.
Potatoes are a decent source of Vitamin C and potassium. And these Garlic Thyme Potatoes are a tasty way to get some Potato Sides !
So there you have it. My tips for nailing these Browned Butter Potatoes . They might seem a bit cheffy, but they're totally doable.
Don't be afraid to experiment. Most importantly, have fun. I reckon this will be the Best Potatoes You'll Ever Taste !
Frequently Asked Questions
What type of potatoes are best for these "Best Potatoes You'll Ever Taste?"
For the "Best Potatoes You'll Ever Taste," Yukon Gold potatoes are your best bet. They have a naturally creamy texture that works perfectly with the fondant technique. However, you can use other firm fleshed potatoes like Maris Piper or Red Bliss. Avoid russets because they will not hold their shape as well.
How do I know when these potatoes are cooked perfectly?
You'll know your potatoes are done when you can easily pierce them with a knife. They should be tender all the way through, almost melting in your mouth! Also, most of the liquid should be evaporated, leaving behind a rich, flavorful glaze.
Can I make the "Best Potatoes You'll Ever Taste" ahead of time?
While these potatoes are best served fresh for optimum crispiness, you can prep them ahead of time. Peel and cut the potatoes, then store them in cold water to prevent browning. You can also complete the entire recipe, then cool them rapidly and store them in the fridge.
Reheat them in a skillet with a little butter or oil to crisp them up again, but they won't be quite as good as freshly made.
What can I serve with these fondant potatoes?
These "Best Potatoes You'll Ever Taste" are incredibly versatile. They pair beautifully with roast chicken, grilled steak, or pan-seared salmon, making them a real crowd pleaser for a Sunday roast type of situation!
For vegetarian options, think about serving them alongside roasted asparagus, sautéed green beans, or a fresh green salad. A dollop of crème fraîche or aioli also adds a lovely touch.
Can I make these potatoes vegan?
Absolutely! You can easily adapt this recipe to be vegan friendly. Simply substitute plant based butter for the dairy butter and use vegetable broth instead of chicken broth. The rest of the recipe remains the same, and you'll still get that fantastic crispy creamy texture and flavour that makes them the "Best Potatoes You'll Ever Taste".
Help! My potatoes aren't browning properly, what am I doing wrong?
A proper sear is crucial for the best flavour and appearance. Make sure your skillet is hot enough before adding the potatoes - medium high heat is usually best. Don't overcrowd the pan, work in batches. Make sure the potatoes are dry before searing too!
If they're still not browning, you might need to add a touch more oil or butter. Remember, patience is a virtue!
Blimey These Are Good Fondant Potatoes
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 20g |
| Fiber | 4g |
