Fondant potatoes - Juicy, crispy and full of flavor!
These potatoes are both stylish on the plate and taste incredibly good!
Ingredients
- 12 pcs potatoes
- 3 cloves garlic
- 1 stilk fresh rosemary
- 1 tbsp neutral oil
- 50 gram butter
- 5 dl broth
- salt and pepper
I am very fond of potatoes and cook them in an incredible number of different ways. This is a very classic method of cooking potatoes that has been used in the restaurant world for many years. Not only do these potatoes look very good, but the taste is absolutely superb.
Step 1
Find a sharp knife, pan and a bowl of cold water. Now the potatoes must be shaped into fine cylinders. Use large potatoes that can be boiled.
Step 2
Shape the potatoes into a cylinder or cut them by hand. Put them in cold water. This causes them to lose some of their starch. Let the potatoes soak for a minimum of 10 minutes in cold water.
Step 3
Wipe the potatoes well with kitchen paper and find a frying pan. Turn on high heat and add a little neutral oil. The reason we start with oil is that it can withstand higher temperatures. Now the goal is to get a golden and nice crust on top of the potatoes. When you turn them over, add butter, garlic and season the potato well with salt and pepper. Let cook for a few more minutes.
Step 4
Find a fireproof pan and move the potato into it. Pour over all the good butter. Then top up with broth. Here you can use the same type of broth as the meat you serve them for. The broth should not cover more than half the height of the potatoes.
Step 5
Put the potatoes in a preheated oven at 220 degrees and cook for 30-40 minutes until they are completely golden and soft. Serve steaming hot!
