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Before you jump to Fondant potatoes recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Conserve Money In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. Those days are over, and it appears we all realize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living more green we won't be able to fix the problems of the environment. These adjustments need to start taking place, and each individual family needs to become more environmentally friendly. The cooking area is a good starting point saving energy by going much more green.
A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can certainly reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
The kitchen by itself provides you with many small means by which energy and money can be saved. It is quite easy to live green, all things considered. It's about being functional, more often than not.
We hope you got insight from reading it, now let's go back to fondant potatoes recipe. To cook fondant potatoes you only need 10 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Fondant potatoes:
- Take 6 of large Accord potatoes.
- Use of Extra virgin olive oil.
- Take of Butter.
- Provide of Stock (preference).
- You need cloves of Garlic.
- You need of Rosemary.
- Use of Thyme.
- You need of Truffle salt.
- Prepare of Cracked black pepper.
- Take of Parmesan (optional).
Steps to make Fondant potatoes:
- Wash and shape the potatoes..
- On a medium heat shallow non stick frying pan add oil, rosemary, thyme and garlic and pan fry the potatoes until golden on one side..
- Season the top of the potatoes with salt and pepper. Mix stock with 500ml water. Turn the potatoes and add the stock to the pan so that the potatoes are sitting in about 2cm of liquid. Place a lid on the pin and simmer. Monitor the fondants and move them gently so that they don’t stick to the pan..
- Add blob of butter once the potatoes are softer to the touch in the middle. Using a pastry brush baste the potatoes continually with the liquid. Once the fondants are ready, remove them and place them on a baking tray with parchment paper. Keep warm until serving. Keep the liquid as it could be used for a base for a gravy..
- Grate Parmesan and sprinkle over the fondants..
Traditionally, fondant potatoes are peeled and cut into round, barrel-like shapes with the top and bottoms cut flat. Fondant potatoes are thick slices of potato that are cooked in a pan with butter and stock over a fairly high heat so they have a crisp outside and a meltingly soft centre. Fondant Potatoes are a fancy way to serve up potatoes- crispy on the outside, creamy on the inside with loads of savory herb flavor. Fondant potatoes are unfussy (any decent white potatoes will do), easy to make, and are very forgiving if you mess them up. That said, they're really hard to mess up in the first place.
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