Potato Fondant with Rosemary Jus
Prep & Cook Time: 60-70 Minutes Serves: 4 Servings
Ingredients
8 medium potatoes, preferably evenly sized, peeled
2 tbsp olive oil
3 tbsp mi butter Rosemary Thyme & Roasted Garlic Butter
1 tsp mi salt blend – Rosemary Sea Salt, plus extra to taste
2 garlic cloves, lightly crushed
3–4 fresh rosemary sprigs
4–5 fresh thyme sprigs
250 ml chicken or vegetable stock
Freshly ground black pepper, to taste
Method
1. Prepare the potatoes. Peel the potatoes and trim the ends to create thick, even cylinders. Pat dry with kitchen paper.
2. Preheat the oven. Heat to 200°C (180°C fan-assisted).
3. Sear until golden. Heat the olive oil in an ovenproof frying pan over medium-high heat. Add the potatoes and sear for 4–5 minutes on each flat side until deeply golden.
4. Add the mi flavour. Reduce the heat and add the mi butter Rosemary Thyme & Roasted Garlic Butter, crushed garlic, rosemary and thyme. Spoon the melted butter over the potatoes.
5. Create the rosemary jus. Carefully pour in the stock. Season with mi salt blend – Rosemary Sea Salt and black pepper. The liquid should come partway up the potatoes.
6. Roast until tender. Transfer the pan to the oven and roast for 35–45 minutes, basting occasionally, until the potatoes are golden, tender in the centre and coated in a glossy, fragrant jus. Add a little extra stock if the pan becomes too dry.
7. Serve. Arrange the potatoes on a warm serving dish. Spoon the rosemary jus over them and finish with fresh rosemary and a light sprinkle of rosemary sea salt.
mi pentrē tip
For the best fondant potatoes, allow the flat sides to develop a rich golden crust before adding the stock. Basting during roasting helps the potatoes absorb the buttery rosemary flavour.
Perfect with: roast chicken, beef, lamb or a special vegetarian main.
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