marco pierre white's fondant potatoes
An indulgent and rich side dish.
Ingredients
- 1 kg new potatoes peeled
- 250 g butter keep the butter paper
- Maldon salt
Instructions
- Peel the potatoes, and cut off the tops and bottoms to give a flat surface.
- Cut the butter into 1cm slices and lay in a frying pan. Lay the potatoes on top of the butter and season with salt.
- Pour in enough water to so that it’s just below the surface of the potatoes. Open up the butter paper and lay on the potatoes.
- Place the pan on the hob and bring to the boil. Simmer the potatoes gently in the butter and water.
- Let the potatoes simmer hard in the butter until they are evenly and deeply browned on one side and then flip them. Season with more salt.
- Once cooked through remove them from the heat and cover in a double layer of cling film. Leave the potatoes off the heat to rest in the butter for about an hour.
- Finish by brushing the potatoes with a little of their own butter juice, then check if they need more salt.