[feast_advanced_jump_to] It’s true – they are a bit ‘cheffy’ but we all like to show off in the kitchen every now and then don’t we?During my testing of this recipe Chris and the kids declared that we should have these posh potatoes with our Christmas dinner. There were lots of satisfied ‘Mmmmmms’ and ‘Ahhhhhs’ – which is good considering I literally just served them up a plate of potatoes for dinner. Nothing else.Usually I would whip up something else, but I think lockdown is making me lazy 😀 Stock: I like to use strong chicken stock (water plus stock cubes is fine), but you can use vegetable stock if you’re making for vegetarians. 👩🍳PRO TIP Getting the Fondant Potato Shape: Peel the potatoes using a peeler or a sharp knife, then slice the ends off, so they’re flat. You want a decent amount of surface area for the flat bits, so be sure to slice off a good amount. The potatoes should be the same width all the way along (not tapering at the ends). Serve topped with fresh thyme and sprinkling of Maldon salt. Check out the underside of those potatoes. I think this is the BEST BIT, they’re slightly caramelised and so flavourful: What would you serve yours with? Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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