Cider fondant potatoes

Cider fondant potatoes

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 6

Even though these are cooked in cider, all it adds is a sweet apple flavour that kids will love, and all the alcohol is burnt off during the cooking

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
158
protein
4g
carbs
19g
fat
7g
saturates
3g
fibre
2g
sugar
2g
salt
0.2g

Ingredients

  • 6 medium floury potatoes, such as Maris Piper
  • 25g butter
  • 2 tbsp olive oil
  • 2 garlic cloves, bashed
  • few sprigs thyme
  • 300ml cider
  • 300ml chicken stock

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Method

  1. Peel potatoes and trim the two longer sides so potatoes lie flat on both sides. Heat butter and oil in a frying pan large enough to hold all of the potatoes. When the fat is hot, fry on both sides until dark golden, around 10-15 mins, then add garlic.
  2. Pour in enough cider and stock to go halfway up the side of the potatoes. Simmer for 20 mins, then turn and cook the other side for 20 mins. Top up with cider and stock if the liquid evaporates. Transfer to oven for 10 mins at 180C/160C/ gas 4 once the pork is resting, until cooked through and most of the liquid has evaporated.

Recipe from Good Food magazine, May 2011

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Comments

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nkkingston's picture
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Had these with roast pork. Nice accompaniment, but I find fondant potatoes a bit soggy. Might stick to roasties in future.

bowdenei's picture

Fizzbomb suggested these potatoes with the cider pork chops so will try tonight using vegetable stock in place of chicken stock. Not sure why emi changed chicken stock for apple juice. Using cider and apple juice together?!! But it looks good.

emz_273's picture
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Worth doing where delicious, changed chicken stock for apple juice but still added stock cube crumbled... Definitely do again

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