Paprika-spiked fondant potatoes
- Side
- 4-6
- 60 minutes
Fondant potatoes are arguably the fanciest of all the potato preparations. They’re cut into thick coins, seared in butter, then slow-cooked in a rich stock until fudgy and creamy. They’re a wonderful celebration dish and will give any protein a serious run for its money if served as a side, but we think they’re good enough to be the star of the show, especially when they’re given a red kick of paprika. We used Nanna Tate potatoes when cooking this recipe – a great all-rounder variety which will give you a dense, creamy centre and crisp, crunchy exterior.
Ingredients
Metric
Imperial
- 8 large Nanna Tate potatoes
- vegetable oil, for cooking
- 100g of unsalted butter
- 4 garlic cloves, crushed
- 1 1/2 tsp smoked paprika
- 300ml of chicken stock
Equipment
- 6cm round cutter
Method
Peel the potatoes and cut into 3cm-thick rounds, then trim into neat cylinders using a tall 6cm ring cutter
Heat a little oil in a pan. Add the potatoes flat side-down in a single layer and cook until deeply golden. Flip and repeat on the second side
- vegetable oil, for cooking
Add the butter, garlic and smoked paprika to the pan. Once the butter begins to foam, baste the potatoes for 1-2 minutes
- 100g of unsalted butter
- 4 garlic cloves, crushed
- 1 1/2 tsp smoked paprika
Pour in the chicken stock until it comes halfway up the potatoes
- 300ml of chicken stock
Season with salt and pepper, cover with a cartouche or a lid, then cook over low heat for 20-25 minutes, or until tender
Remove the cooked potatoes and set aside. Turn the heat up and reduce the sauce until thick and rich
Place the fondant potatoes on a warm plate with a little of the smoked paprika butter spooned over
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