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.
Ingredients
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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
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1 bulb garlic per potato
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fresh thyme
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duck fat
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sea salt & pepper
Method
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Preheat oven to 180 degrees.
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Simply press the shaper into the potato and trim the potato outside the shaper off.
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Fry the potato fondant pieces in oil to brown them on each side.
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Transfer to a roasting dish and add sea salt, pepper, thyme and garlic on top of the potatoes.
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Drizzle duck fat over potatoes - it should almost cover the tops of potatoes.
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Bake for 35 minutes approximately at 180 degrees until potatoes are tender.
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Garnish with roasted garlic