Fondant Potato

20250222 #breakfastdiary 1322, -6/clear, 30 min/exercise (S, M) The ancient Greek philosopher Heraclitus of Ephesus said that everything is in motion, nothing stays still, and so no one can step into the same river twice. So even a breakfast that looks identical, made from the same recipe, is never truly the same breakfast twice, if you think about it. Meaning this one — even though I used the same potatoes — was cooked a different way and plated a little more freshly, so it's a "first-time breakfast." I remade the fon-da... no, fondant potato I made on 2/8. New and improved. Coated generously in butter and herb aroma and roasted in the oven, crisp outside and fluffy inside — #fondantpotato

3 potatoes, 50g butter, 2 sprigs rosemary, 5 cloves garlic, 1 shallot, thyme, pepper, vegetable stock (250ml) *Most solid stock cubes have the stock-to-water ratio printed on the package. 👉Here's how 1. Peel the potatoes, punch out rounds with a circular cutter, and trim into cylinder shapes. Soak in water for about 5 minutes, then pat dry. 2. Drizzle oil in an oven-safe dish and sear both sides of the potatoes until golden. 3. Add butter, sprinkle salt and pepper, and let it lightly infuse. 4. Add the rosemary, garlic, and shallot for more aroma. 5. Pour in the vegetable stock (250ml) until the potatoes are just submerged, bring to a light simmer, then put in a 180°C oven and bake for 20 minutes until the sauce at the bottom reduces down. 6. Plate and finish with thyme and Maldon salt. #breakfast #recipe #miraclemorning #potato