Kevin's Fondant Potatoes

P1090707 P1090707

By Kevin Dundon

6 people 25 minutes 8 minutes


  • 150 ml Beef Stock or chicken stock
  • 75 g Butter
  • 2 sprig Fresh Rosemary
  • 3 cloves Garlic squashed
  • 2 tbsp Olive Oil
  • 1.5 kg Rooster Potatoes cut into cylinder shapes


In an ovenproof pan, over medium heat, warm some olive oil and butter then add the garlic, potatoes and rosemary sprigs.

Sear the potatoes without turning them for 3 -4 minutes until the butter is foaming and golden brown.

Turn them over and season with salt and pepper.

Pour in the stock and cover with a lid. Simmer for 15 -20 minutes until cooked through. Keep warm until needed.

Serve warm with the glazed stock over.

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