Kevin's Fondant Potatoes
By Kevin Dundon
6 people
25 minutes
8 minutes
Ingredients
- 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
Method
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.
