Pommes Fondant


Photo: flickr user biskuit
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Ingredients

8 lrgs Baking potatoes
pound Unsalted butter
1 pkt Parsley
Stock

Preparation

1
Cut potatoes into sections and turn barrel shape about 2 inches in length, allowing three pieces per portion.
2
Place the potatoes in a deep tray and pour in stock to cover halfway. Brush with butter and season.
3
Place in an oven at 220C until golden brown and stock is reduced.
4
Serve sprinkled with the parsley.

Tools

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Tags:

shoestring

Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 4:04am

Creator:

Anonymous

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