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    Mini Potato Fondants

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    Mini Potato Fondants

    • Christmas
    • Preparation time: 10 minutes
    • Cooking time: 35 minutes to 45 minutes
    • Total time: 45 minutes to 55 minutes 55 minutes

    Serves: 6


    • 28 evenly sized new potatoes
    • 225g unsalted butter, cubed
    • Salt and freshly ground black pepper


    1. Preheat the oven to 220°C, gas mark 7. You need an ovenproof frying pan, preferably non-stick, with an ovenproof handle, which is large enough to hold all the potatoes in a single layer. Slice the tops and bottoms off the potatoes, so that you are left with unpeeled cylinders that are about 2.5cm high.
    2. Place the butter in the frying pan. Put the potatoes upright on top of the butter to fill the pan. Season well. Pour in enough cold water to come to the tops of the potatoes.
    3. Cook over a medium heat for 25-35 minutes, or until the potatoes are nicely browned underneath and the water has evaporated. (Make sure that the pan doesn't get too hot: if it does, then the water will evaporate without cooking the potatoes and the butter will burn.)
    4. Turn the potatoes brown-side up, season and put the pan into the oven for 5-10 minutes to finish cooking (do this during the last 10 minutes of the salmon cooking time). Remove from the oven, cover loosely with foil and leave to stand in a warm place until you are ready to serve.
    5. To serve, lift the potatoes out of the pan with a fish slice, turn them over so that they are brown-side up and place on plates.

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    Cook's tips

    Don't throw away the cut-off ends of the potatoes. Boil them until just cooked and make a potato salad, or add them to a home-made soup.

    If you don't have the oven on for anything else, the potatoes can also be finished off under a preheated grill.


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