I always thought these were something posh folk did, given that they're always appearing on Masterchef and in restaurants who think they're further up the ladder than they actually are, but...had a second go at them today, and they really are the absolute nuts. For a guy with a lifelong obsession with chips (bloody love 'em), I actually think that fondant potatoes are by far the best way to deal with this particular veg.
Even better, the stock makes a fabulous gravy - I make them with vegetable stock cubes and a boat load of mixed herbs, and that means my wife (a vegetarian) finally gets to have a proper gravy instead of the afterthought-from-powder she usually makes herself.
Win all round.
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fry some black pudding (or bacon) and cut into little bits. Thinly slice potatoes and onions (or leeks
Layer of potato, onions, black pudding salt and pepper in a greased oven dish repeat layers finish on potato, fill to just under the top layer with stock oven for 90 minutes.
Goes great with pork belly, put the belly on the rack above the potatoes and let the juices drip into the potatoes (James Martin idea) gorgeous.
I have done fondant potato years ago I can't remember the process, just a lot of butter I seem to recall!
I usually cook them "low and slow" under a shoulder of lamb which I stud with garlic and rosemary.
Great one dish meal that you chuck in the oven for 3 hours and forget about.