PAPRIKA-SPIKED FONDANT POTATOES

Let’s get cooking!

• Step 1 of 3

  CUT & FRY

  Peel the potatoes and cut into 3cm-thick rounds, then trim into neat cylinders using a tall 6cm ring cutter.

  Heat a little oil in a pan. Add the potatoes flat side-down in a single layer and cook until deeply golden. Flip and repeat on the second side.

  Add the butter, garlic and smoked paprika to the pan. Once the butter begins to foam, baste the potatoes for 1-2 minutes

• Step 2 of 3

  SIMMER IN STOCK

  Pour in the chicken stock until it comes halfway up the potatoes.

  Season with salt and pepper, cover with a cartouche or a lid, then cook over low heat for 20-25 minutes, or until tender.

• Step 3 of 3

  FINISH & SERVE

  Remove the cooked potatoes and set aside. Turn the heat up and reduce the sauce until thick and rich.

  Place the fondant potatoes on a warm plate with a little of the smoked paprika butter spooned over.