Hairy Bikers Fondant Potatoes are made with russet potatoes, vegetable oil, butter, thyme, and chicken broth, creating a crispy outside and creamy inside. This elegant side dish serves 8 and takes about 45 minutes to prepare, including baking and searing.
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🧡 Why You’ll Love This Fondant Potatoes Recipe:
- Crispy on the Outside, Creamy Inside: The dual-texture of these potatoes is irresistible, with a golden-brown crust giving way to a soft, buttery interior.
- Rich Flavors: The combination of thyme, butter, and chicken broth infuses the potatoes with a depth of flavor that’s both comforting and sophisticated.
- Simple Ingredients: Despite their fancy appearance, this recipe requires just a few basic ingredients, making it accessible to anyone.
- Cooking Technique Mastery: Making this dish allows you to practice and master the techniques of searing and oven-finishing, skills that are useful for a variety of recipes.
- Satisfying Texture: The contrast between the crispy exterior and the melt-in-your-mouth interior is deeply satisfying, making it hard to stop at just one.
❓ What Is Hairy Bikers Fondant Potatoes Recipe?
Hairy Bikers Fondant Potatoes recipe features russet potatoes sculpted into cylinders, seared in oil, and then oven-baked in butter, thyme, and chicken broth. This process yields a dish with a crispy exterior and creamy interior, serving as an elegant side.
🥔 Hairy Bikers Fondant Potatoes Ingredients
- 3 large whole russet potatoes
- 2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
- salt and ground black pepper to taste
- 3 tablespoons butter
- 4 sprigs thyme, plus more for garnish
- ½ cup chicken broth, or more as needed
🍮 How To Make Hairy Bikers Fondant Potatoes
- Warm the oven up to 425 degrees F (220 degrees C).
- Take the ends off of the brown potatoes. Place potatoes on their sides and use a sharp knife to peel them from top to bottom.
- This will make each potato a smooth cylinder. To make 6 potato tubes about 2 inches long, cut each cylinder in half across the middle.
- For about 5 minutes, put potatoes in a bowl of cold water to get rid of the starch on the outside.
- In a heavy pan that can go in the oven, heat the vegetable oil over high heat until it shimmers a little.
- Use paper towels to dry the potatoes off. Put the ends of the potato disks that look the best into the hot oil.
- In a pan, cook potatoes for 5 to 6 minutes, until they are well cooked. Lower the heat to medium-high. Add black pepper and salt.
- Do it again on the other ends of the potatoes after flipping them. Hold a paper towel with tongs and carefully wipe the oil off the pan while they cook. Put thyme stems and butter in the pan.
- Using tongs, paint butter on top of the potatoes with a thyme leaf. As the butter foams, it changes color from white to a light tan. Add more pepper and salt. Add chicken stock to the pan.
- Put the pan in an oven that has already been heated and cook the potatoes for about 30 minutes, or until they are soft and creamy inside. Add 1/4 cup more stock and cook for 10 more minutes if the potatoes aren’t soft.
- Put the potatoes on a plate to serve. Pour the thyme-scented butter that is still in the pan over the potatoes. Add thyme leaves as a garnish. Let it cool for about five minutes before you serve.
💭 Recipe Tips:
- Cylinder Shape: When shaping the potatoes into cylinders, aim for consistency in size. This not only contributes to an elegant presentation but also ensures even cooking. A cookie cutter can help achieve uniform shapes.
- Removing Starch: Soaking the cut potatoes in cold water helps to remove excess starch, which can otherwise prevent them from achieving a perfectly crisp exterior. Make sure to dry them thoroughly with paper towels before frying to avoid oil splatter.
- Oil Temperature: Heating the oil until it shimmers but does not smoke is key to searing the potatoes properly. A too hot oil can burn the potatoes, and too cool oil can make them greasy.
- Basting: Regularly basting the potatoes with the thyme-infused butter during searing adds layers of flavor and helps achieve a crispy exterior.
- Testing for Doneness: Use a fork or knife to test if the potatoes are cooked through. They should be tender inside with a crusty exterior.
- Resting Time: Allowing the potatoes to rest for a few minutes before serving helps them to set and makes them easier to handle.
🍗 What To Serve With Fondant Potatoes?
Serve Fondant Potatoes with roasted or grilled meats like beef tenderloin, lamb chops, or chicken they also complement rich fish dishes like salmon for a balanced meal, add steamed vegetables, a crisp salad, or a side of sautéed greens.
🎚 How To Store Leftovers Fondant Potatoes?
- Refrigerator: Place the leftover Fondant Potatoes in an airtight container and store them in the refrigerator for up to 3 days.
- Freezer: For longer storage, wrap the potatoes individually in plastic wrap, then place them in a freezer bag or airtight container and freeze for up to 1 month. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Fondant Potatoes?
- In The Oven: Preheat your oven to 350°F (175°C). Place the fondant potatoes on a baking sheet and cover loosely with aluminum foil to prevent them from drying out reheat for about 10-15 minutes or until thoroughly warmed.
- In The Stovetop: Heat a skillet over medium heat with a little butter or oil add the fondant potatoes and cook for 5-8 minutes on each side until they are heated through and regain some of their crispiness.
FAQ’S:
Can I use any type of potato for Fondant Potatoes?
While you can technically use different types of potatoes, russet potatoes are preferred due to their size, starch content, and texture, which contribute to the perfect fondant potato.
Why do I need to boil the potatoes before baking for Fondant Potatoes?
Boiling is not a standard step for Fondant Potatoes. Instead, they are seared in oil and then baked in broth. This method ensures a crispy exterior while the inside becomes soft and creamy.
Can Fondant Potatoes be made ahead of time?
Yes, you can prepare Fondant Potatoes ahead of time by searing and then refrigerating them before the final bake in the oven, for the best texture, it’s recommended to complete the baking process before serving.
How do I achieve a perfect golden crust for Fondant Potatoes?
Ensure your oil is hot but not smoking before adding the potatoes sear them without moving for about 5-6 minutes until a golden crust forms. This initial high heat creates the crispy exterior.
How can I ensure my Fondant Potatoes are cooked through?
The combination of searing and baking at the right temperature ensures the outside gets crispy while the inside cooks to creamy perfection. Inserting a knife or fork should meet little resistance when they’re done.
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Hairy Bikers Fondant Potatoes Nutrition Facts
- Calories: 294 kcal
- Carbohydrates: 36g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 11g
- Cholesterol: 23mg
- Sodium: 618mg
- Potassium: 842mg
- Fiber: 4g
- Sugar: 2g
- Vitamin A: 290IU
Hairy Bikers Fondant Potatoes
Description
Hairy Bikers Fondant Potatoes are made with russet potatoes, vegetable oil, butter, thyme, and chicken broth, creating a crispy outside and creamy inside. This elegant side dish serves 8 and takes about 45 minutes to prepare, including baking and searing.
Ingredients
Instructions
- Warm the oven up to 425 degrees F (220 degrees C).
- Take the ends off of the brown potatoes. Place potatoes on their sides and use a sharp knife to peel them from top to bottom.
- This will make each potato a smooth cylinder. To make 6 potato tubes about 2 inches long, cut each cylinder in half across the middle.
- For about 5 minutes, put potatoes in a bowl of cold water to get rid of the starch on the outside.
- In a heavy pan that can go in the oven, heat the vegetable oil over high heat until it shimmers a little.
- Use paper towels to dry the potatoes off. Put the ends of the potato disks that look the best into the hot oil.
- In a pan, cook potatoes for 5 to 6 minutes, until they are well cooked. Lower the heat to medium-high. Add black pepper and salt.
- Do it again on the other ends of the potatoes after flipping them. Hold a paper towel with tongs and carefully wipe the oil off the pan while they cook. Put thyme stems and butter in the pan.
- Using tongs, paint butter on top of the potatoes with a thyme leaf. As the butter foams, it changes color from white to a light tan. Add more pepper and salt. Add chicken stock to the pan.
- Put the pan in an oven that has already been heated and cook the potatoes for about 30 minutes, or until they are soft and creamy inside. Add 1/4 cup more stock and cook for 10 more minutes if the potatoes aren’t soft.
- Put the potatoes on a plate to serve. Pour the thyme-scented butter that is still in the pan over the potatoes. Add thyme leaves as a garnish. Let it cool for about five minutes before you serve.
Notes
- Cylinder Shape: When shaping the potatoes into cylinders, aim for consistency in size. This not only contributes to an elegant presentation but also ensures even cooking. A cookie cutter can help achieve uniform shapes.
- Removing Starch: Soaking the cut potatoes in cold water helps to remove excess starch, which can otherwise prevent them from achieving a perfectly crisp exterior. Make sure to dry them thoroughly with paper towels before frying to avoid oil splatter.
- Oil Temperature: Heating the oil until it shimmers but does not smoke is key to searing the potatoes properly. A too hot oil can burn the potatoes, and too cool oil can make them greasy.
- Basting: Regularly basting the potatoes with the thyme-infused butter during searing adds layers of flavor and helps achieve a crispy exterior.
- Testing for Doneness: Use a fork or knife to test if the potatoes are cooked through. They should be tender inside with a crusty exterior.
- Resting Time: Allowing the potatoes to rest for a few minutes before serving helps them to set and makes them easier to handle.