What are the potatoes of the Fondant?

Fondant potatoes are a way of preparing tubers, so they are very soft and creamy on the inside, with a crispy bark on the outside. The ingredients for almost every recipe are very simple, consisting of potatoes, stock, butter, garlic and thyme. However, the actual cooking method can take several different forms. Some recipes require potatoes to boil in stock and then fried, while others make outer sharp baking potatoes half immersed in a warehouse in the oven. Any method of cooking is used for potatoes of the fondant, resulting in a damp potato that has caramelized glaze, which covers the sharp outer surface with a very rich taste. It is a traditionally roller with a flat top and lower, usually made with a knife and a circular bread cutter. The sharp edges that form, where the flat and lower areas of the tzaobed sides meet are often shaved or rounded because they are very thin and tend to burn. This step is not necessary but creates a more uniform presentation and creates flat surfaces nAnd brown.

In the popular version in England and France, the butter is melted in a pan. Cut potatoes are placed in butter with one flat side down until the side is thoroughly roasted and fresh. The potatoes then turn, so the opposite flat side is down and is allowed brown. After this process, the pan is filled with a supply until the potatoes are halfway or three -quarters immersed in the liquid and then placed in the oven to complete the cooking. The last step is to put the pan back on the hob and reduce the remaining supply until it becomes a strong glaze.

6 time. The potatoes are then discarded from the stock, dried and fried in a separate pan full of butter, browning the flat top and bottom. Meanwhile, the supply is reduced to a glaze, which is served after potatoes after serving.

Fondant potatoes can also be made in a baking pan. Cut potatoes are placed in a baked pan that jE filled with a stock until it appears halfway on each potato. Flat tops of potatoes each get butter. The whole bowl is inserted in the oven and boiled until the peaks are brown, after which each potato is inverted, more butter is placed on the tops and the pan is placed back in the oven to complete the cooking.