Potato Dishes
Fondant Potatoes
Trimmed potatoes half-covered with seasoned white stock and baked, brushed with melted margarine, until brown on top, white underneath and all the stock absorbed.
- Serves 10
- Oven-baked
- Brush while cooking
- French
Method
Cut the peeled potatoes into even-size pieces and trim them slightly to an even shape.
Place into greased baking dishes, half cover with seasoned stock and brush over with melted margarine.
Place in a hot oven (220°C (200°C fan)) to cook, and brush over from time to time with melted margarine to impart a gloss.
When cooked, the potatoes should be brown on top and white underneath, and all the stock evaporated or absorbed by the potatoes.
Sprinkle with chopped parsley before serving.
Tip: tap a step to tick it off as you cook.
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See also
Shopping list for 10 portions
Fruit & veg
Dairy & eggs
Tins, jars & stock
Fresh herbs
Store cupboard (check you have)
Converted from the original Cookeryonline recipe card (No. 15).