FonDant

Potatoes

The propietor of Navan's famous Zucchini's Restaurant, Paul McCullagh, shows us the secret to his delicious Fondant Potatoes.  This style originated in France and involves simply using a cylindrical shape to cut the potato, browning the top and bottom and slowly roasting them in butter/duck fat/stock.

 

In this recipe, Paul is using our freshly harvested Meade White Potatoes which are currently available at Lidl stores nationwide.

fontant .jpg

Ingredients 

  • Meade 2kg White Potatoes (available at Lidl) - use one potato per serving, pressing the cylindrical shaper into the potato and trimming off the area outside the shaper

  • 1 bulb garlic per potato

  • fresh thyme

  • duck fat

  • sea salt & pepper

Method

  • Preheat oven to 180 degrees.

  • Simply press the shaper into the potato and trim the potato outside the shaper off.

  • Fry the potato fondant pieces in oil to brown them on each side.

  • Transfer to a roasting dish and add sea salt, pepper, thyme and garlic on top of the potatoes. 

  • Drizzle duck fat over potatoes - it should almost cover the tops of potatoes.  

  • Bake for 35 minutes approximately at 180 degrees until potatoes are tender.

  • Garnish with roasted garlic