This week we’ve been working on another tasty potato recipe to whet your appetite this festive season! Fondant potatoes are a delicious way to cook and serve individual portions with your favourite roast. At this indulgent time of year we’ve opted for a cider infused recipe and to keep things local we used cider made less than 2 miles from us by the Nightingale Cider Co. You can substitute this with a good quality apple juice from a local farm shop for a non-alcoholic alternative however the alcohol content is burnt off during the cooking process leaving an intense, sweet apple flavour that is transferred to the potatoes. Most floury potato varieties will work for this recipe but we’ve used Robinta due to it’s fluffy texture and creamy taste. Why not try these for something different over the festive period? This variation goes really well with pork but you could swap the cider for wine or additional stock to go with other dishes.
Cider Fondant Potatoes
Cooking Time: 1 hour 20 minutes
- Preheat the oven to 180°C (160°C or Gas Mark 4).
- Peel the potatoes and cut both ends so that they sit flat on either side.
- Heat the butter and oil in a frying pan and once hot fry the potatoes on both sides until a dark golden brown (approx. 10 minutes either side).
- Add the garlic along with 300ml of cider and the stock so that the liquid reaches halfway up the potatoes.
- Simmer for 20 minutes and then flip the potatoes over and simmer for another 20 minutes on the other end. Top up with cider if the liquid evaporates too rapidly.
- Transfer the potatoes and stock to a roasting tray and bake for a further 10-15 minutes until cooked through and most of the liquid has evaporated.
- Spoon remaining stock over the potatoes and let them rest until you’re ready to serve.