pommes de terre fondantes

1.  Punch out the potato cylinder by using a 4.5cm x 3cm cookie cutter and place into cold water to remove starch. 

2. Place the clean potato cylinders into a clean dry tea towel to dry thoroughly. 

3. Coat the tops with salt and pepper pressing down to ensure it is stuck.

4. Add oil to a fry pan suitable to place into the oven and bring oil to temp on a medium to high heat.

5. Add potatoes seasoned side down and sear for up to 4 min or until desired canalisation. Season the reverse side of the potatoes.

NOTE: Turn on the oven to 200c to preheat ready to add the pan. 

6. Turn over the potatoes over and evenly add the butter to the pan and melt remaining on the medium heat. 

7. Add sage, thyme and garlic that has been crushed with the back of a knife.  8. Now pour the warmed chicken stock into the pan trying not to get any of the stock on the tops of the caramelised potatoes.

NOTE: Retain 1/4 of the cup to add to the gravy.

9. Place the pan into the preheated oven for no longer than 30 min.

10. After 30 min check the potatoes are cooked by skewering the side to ensure tenderness. 

11. Carefully remove the pan and place onto the stove top to create the gravy.

12. Remove the potatoes very carefully as they are now soft.

NOTE: You can place the potatoes into the oven with the residual heat to keep them warm.      

13. Add the remaining chicken stock to the pan on a low simmer.

14. Crush the garlic and stir the mixture to combine the flavours for 2 minutes.

15. Pass the mixture through a fine mesh sieve and return the liquid to the clean pan.

NOTE: Have the heat off until the slurry is combined.

16. Create a slurry to thicken the gravy. Add 2 tablespoons of warm chicken stock to 2 teaspoons of cornstarch and mix.

17. Add the slurry to the pan and combine with the liquid whisking until desired thickness.  

Enjoy the gravy over the fondant potatoes sprinkled with some chopped parsley.

Bon Appétit