Fondant Potato

Fondant doesn't seem to have a literal English translation but Fondant Potatoes are crunchy on the outside and soft and buttery in the middle. They are ideal served with pretty much anything.

Pre-heat your oven to 190°c.

Ingredients:

6 large Desiree potatoes
butter
salt and pepper
1 clove of garlic
1 sprig of thyme

Method:

1. Peel the potatoes, cut a slice from both of the widest sides then cut out a disc using a plain pastry cutter. What you are looking for is something around an inch thick and the shape of a hockey puck. Place the potato disc flat on a cutting board and, with a vegetable peeler held at a 45 degree angle, trim away the edge all the way around. Flip and repeat. It may seem like a faff but this will guarantee an evenly cooked potato and you can use any trimmings for soup.

2. Choose a saucepan that the potatoes will just about squeeze into. Cover the whole base with a ½cm layer of butter, place the potatoes on top, add the garlic and thyme and enough cold water to just cover. Bring to the boil.

3. Cook until the water has evaporated and the poatoes are beginning to fry in the butter. Reduce the heat and cook gently for 5 minutes. Make sure the butter doesn't burn.

4. Dip the base of the pan into ice cold water to release the potatoes, flip them over and place in the oven. Cook until tender.