The following article was originally published in Issue 12 of inCiderJapan magazine.
Fondant potatoes is originally a French dish (pommes fondant), where potatoes are traditionally prepared by cutting them into cylinders, browning the ends, and then slowly roasting them in butter and stock.
Here we add cider to the recipe to include a touch of apple sweetness (that kids will especially love), and all the alcohol is burnt off during the cooking.
INGREDIENTS | MAKES 6 SERVINGS
6 medium floury potatoes
25g butter
2 tbsp olive oil
2 garlic cloves, crushed
a few rosemary sprigs
300ml medium-sweet cider
300ml chicken stock
DIRECTIONS
- Peel potatoes and cut the two longer sides so potatoes lie flat on both ends. Heat butter and oil in a large frying pan. When hot, sauté on both sides until golden dark, around 10-15 minutes, then add garlic.
- Pour in enough cider and stock to rise halfway up the side of the potatoes. Simmer for 20 minutes, then turn and cook the other side for 20 minutes. Top up with cider and stock if the liquid evaporates.
- Transfer to an oven for 10 minutes at 180C, until cooked through and most of the liquid is gone.
