Parade the Potatoes
In honor of National Potato Day, Aug. 19, here’s a simple but tasty recipe.
Be sure to trim the potatoes so they sit flat in the pan. Also watch carefully when browning, so they don’t burn, and when basting, so they don’t run out of liquid and burn.
Fondant Garlic Potatoes
Makes 2 servings.
2 large potatoes
1 ounce butter
1 teasp olive oil
1 garlic clove, crushed
8 ounces chicken stock (or vegetable stock)
Salt and black pepper
1. Peel the potatoes, cut a thin slice from the top and the bottom of each - enough so it can stand upright on its own - then cut each potato in half widthways. The ideal size is about 2-inches deep but a little more or less won’t matter so long as all the pieces are the same size.
2. If you want the traditional round sided barrel shape, use a plain biscuit cutter, about 2-inches in diameter depending on how large your potatoes are, to cut uniform shapes, then trim the sharp edges from the tops and bottoms to give a more rounded effect.
3. Heat the butter and olive oil over a medium heat in a small pan which has a close fitting lid. Once it starts to foam but before it has a chance to brown, add the potatoes, season with salt and pepper and sauté gently for about 5 minutes, basting from time to time, until golden brown.
4. Turn the potatoes over and continue to sauté for 5 more minutes, basting once or twice, until golden brown.
5. Very carefully add the garlic and enough stock to come about one third up the sides of the potatoes. Take care as it will splutter fiercely. Bring to simmering point then cover with a lid, reduce the heat and cook very gently for around 20 minutes or until the potatoes are very very tender. Check half way through the cooking and add a little more stock if necessary to prevent it drying out and sticking.
Serve with any remaining liquid poured over the top of the potatoes.
For a vegetarian version, use a strong vegetable stock.
Photo and recipe courtesy of http://www.Recipes4us.co.uk.
