Fondant potatoes
Preparation
- Peel the potatoes and cut off the ends. Cut in half depending on their size and cut out cylinders with a round cutter. Place the potato cylinders in cold water for about 10 minutes, remove, pat dry with kitchen paper and season with salt.
- Heat the oil in a pan. Fry the potatoes well on both sides until they have a golden-brown crust. Reduce the heat slightly, add the butter, garlic cloves, thyme and rosemary sprigs to the pan. Baste the potatoes repeatedly with the melting butter until lightly browned. Pour in the chicken soup until they are about half covered. Place the pan in the preheated oven at 180 °C for about 35 - 45 minutes. Add a little more soup during cooking if necessary.
- The fondant potatoes are ready when they no longer offer any resistance when pierced with a knife. The soup should have cooked down enough to leave about 1.5 cm of liquid in the pan.
Ingredients
-
8 potatoes, waxy or all-purpose
Salt
3 tbs oil for frying
50 g butter
5 cloves of garlic, whole
4 sprigs of thyme
4 sprigs of rosemary
approx. 500 ml chicken or vegetable soup