Yes, even though it doesn’t seem so, the fondant potato is the star of the show. I tried my hand at this new way of doing potatoes: letting it bubble and boil away in a truck-load of butter till brown and done, and then repeating on the other side. Also, this involves adding a bit of stock towards the end just so the butter doesn’t go burning till black. Each side takes approximately 10-15 minutes; you’d know it’s done with you can stick a fork or knife right through the side easily. You might say it’s just about deep-frying a potato, I think.
Roast beef with a red wine jus. Served with fondant potato, carrot julienne, wilted spinach and buttered mushrooms.
Being the carnivore that I am, I cannot deny that the chunks of juicy red wine flavoured medium-rare beef stole the show. Nevertheless, I’m not limited to simply mashing, boiling and roasting potatoes.