Pommes Fondant
By: Anonymous
Published: Saturday, February 13, 2010 - 4:04am

Ingredients




8 lrgs Baking potatoes
pound Unsalted butter
1 pkt Parsley
Stock

Preparation

1 Cut potatoes into sections and turn barrel shape about 2 inches in length, allowing three pieces per portion. 2 Place the potatoes in a deep tray and pour in stock to cover halfway. Brush with butter and season. 3 Place in an oven at 220C until golden brown and stock is reduced. 4 Serve sprinkled with the parsley.