Basically the same method for fondant potatoes, however I cut mine thinner to get a golden brown edge on all sides. A fantastic way to serve potatoes, gloriously crisp on the outside and soft in the middle. They make the perfect accompaniment to pretty much anything or fine as they are with some horseradish sauce.
Feel free to add whatever herbs you like, sage and rosemary work really well. Sometimes I will add a few lardons to the butter before the potatoes go in.
2 large potatoes
75 g unsalted butter
4 sprigs thyme, roughly chopped
1 garlic clove
50 ml chicken stock or water
Sea salt and freshly ground pepper
Cut potatoes into rectangles. Roughly 8cm (long) x 5cm (wide) x 1.5cm (thick).
Heat butter in a deep frypan over a medium heat. Once it begins to bubble add potatoes and thyme.
Cook for 8-10 minutes until edges are golden brown. Turn over and repay process.
Add stock and garlic to the pan, it will spit for a second so be careful.
Continue to cook potatoes for a further 10 minutes, turning and basting every so often. Check seasoning.
Remove from the heat, keep warm until you are ready to serve.