Potato Fondant

Jamison Bryant

Ingredients

  • Large potatoes
  • Oil
  • Butter
  • Garlic
  • Salt
  • Fresh thyme, rosemary
  • Chicken stock

Instructions

  1. Cut potatoes into rounds and shape edges. Sear ends in oil until golden.
  2. Remove oil, add butter, garlic, herbs, and baste well.
  3. Add chicken stock and roast at 180°C (350°F) for 40–45 mins, basting halfway.
  4. Serve tender and buttery.