For the past 10 weeks I have been watching My Kitchen Rules SA.
And all I have been hearing and seeing being made over these 10 weeks, is FONDANT POTATOES!!!!
I have never seen or tasted a fondant potatoe in my life, so I very intrigued as to figure out what exactly these people are talking about when they mention Fondant potatoes.
My idea of fondant is the sticky thing that you cover cakes in, I doubt that is what they are talking about.
I came across a recipe for these potatoes in Chef Peter Ayub’s cook book and I could not wait for Sunday lunch to try them out.
I adapted the recipe a little as I did not have enough duck fat…. Yes, I finally had a use for my duck fat that I keep buying, but never using.
- 330g x duck fat.
- 110g x butter.
- Potatoes, peeled and cut into circular shapes.
- Salt to season.
- Melt the duck fat and butter over a low heat, till melted.
- Place the potatoes in an oven proof dish, make sure they do not touch.
- Pour the liquid over the potatoes, making sure that the potatoes are covered.
- Pop into a preheated oven and cook at 180 degrees till the potatoes are soft.
- Remove the potatoes from the liquid and then place on a clean baking sheet.
- Pop back into the oven and cook till the potatoes are golden and crispy.
- Sprinkle with salt and serve.