4 large potatoes (Desiree or King Edwards) peeled
3 tbsp olive oil or goose fat
large sprig of thyme
300ml chicken stock
2 cloves garlic, unpeeled, lightly crushed
Preheat the oven to 200°C.
There are two stages to cooking the potato fondant: pan-frying and roasting.
Peel your potatoes and cut in half lengthways in the middle, cut to equal size so that they have the same cooking time.
Take a roasting tin and place on a medium heat.
Add the olive oil and heat until hot. Add the garlic and cook for 2 minutes.
Season the potatoes with salt and pepper. Add the potatoes to the pan cut side down; you should hear them sizzle when they touch the hot oil.
Add a good knob of butter; this will help give them a glaze.
Scatter with thyme sprigs.
When they are golden brown on one side, turn them over. This should take about 10 minutes.
Now add the chicken stock to just underneath the potato. If you add too much liquid the potato will become watery. Bring the stock up to the boil.
Cover the tin with greaseproof paper and place in the oven.
Cook for approx 12-16 minutes. Check they are done by inserting a small knife into the middle to test resistance.
Remove the potato from the baking dish and serve.