Bacon Wrapped Potato Fondants

Updated at: Wed, 06 Dec 2023 12:45:11 GMT

Step 1

Cut the potatoes into similar heights and then into rounds as best you can. You can use cutters if preferred as it's a little quicker!

Step 2

Get the pancetta wrapped around them and secure it by piercing it with a piece of rosemary. A nice sturdy piece.

Step 3

In a small sauce pan add in oil. You want enough to cover the base of the pan.

Step 4

Place the pan on medium-high heat and add in the potatoes, bottom down (if that makes sense).

Step 5

Let the spuds get some colour, this usually takes around 5-10 mins.

Step 6

After this time, flip them over and add in the clarified butter.

Step 7

Use the chicken stock to then make sure the potatoes are just covered. Then add in the garlic and Rosemary.

Step 8

Add some parchment on top and leave to cook on a medium low heat for around 50-60 mins. It’s a long process but it’s worth it!

Step 9

You are looking for all the stock and some of the butter to have evaporated. Leaving you with super soft fluffy potatoes in a pool of caramelised butter.

Step 10

Once it’s like this turn the heat off and leave the spuds in the pan. After about 10-15 mins they will be ready to wiggle off of the bottom of the pan! Add a sprinkle of salt and you’re good to go!

0 liked

0 disliked