Cooking Time 40
ALSO GREAT WITH
Fondant potatoes sound fancy but are simple to make and add a touch of sophistication to almost any meal. They are first browned in a pan, and then simmered in good quality stock with garlic, fresh thyme and butter. As they simmer they absorb the stock and flavourings resulting in deliciously flavoursome, golden potato-y loveliness!
We take ours to the next level with a liberal scattering of Bee Lane cold-smoked tomatoes, which makes for an elegant side dish to a roast chicken dinner. We also really fancy them as a great companion to a steak and salad dinner (steak loves our cold smoked tomatoes!), and they would sit happily amongst any number of vegetarian main courses (see tip below).
Note: cooking times may vary according to how big the potato pieces are – if after 20 minutes the stock is all absorbed, and the potatoes are not quite cooked, add another ¼ cup of stock to the pan and continue cooking until tender.
Transfer potatoes to a warmed serving dish, pour over any residual stock mixture in the pan, and liberally scatter with the roughly chopped Bee Lane cold-smoked tomatoes and extra thyme if desired.
TIP: Use good quality vegetable stock in place of chicken stock to make the dish vegetarian.