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Wednesday, March 14, 2012

Fondant potatoes (French)

These are the best potatoes you can make, honestly. They're slowly cooked in white wine infused with bay leaves and a little garlic until the wine reduces completely and glazes them, then very fast shallow-fried in a little butter and served hot with a generous sprinkle of your best salt (like Himalayan crystals or fleur du sel). 
You must, must, really must try them today and chances are you won't ever prepare potatoes in a different way. And given how easy they are to make and how light to enjoy, why should you :) ?
Recipe adapted from the Romanian issue of BBC's Good Food, December 2011.

Last year: Smoked salmon salad with egg, rucola and avocado, Orange bread with chocolate swirl filling (Romanian cozonac) and Wild and red rice with bell pepper and almonds

Ingredients (serves 2):
  • 700 g potatoes
  • 30 g butter
  • 200 ml white wine
  • 2 bay leaves
  • 1 garlic clove
  • Himalayan salt or fleur du sel

Peel the potatoes and cut them in two or three if they're too big. Place them in a medium pan. Smash the garlic clove and mix it with the wine, then pour it in the pan. Also add the bay leaves and the thick slice of butter on top of them. Don't mix:

Keep them on low-medium heat, with a lid on the pan, for about 30-40 minutes or until the wine is completely reduced and a dark golden glaze-sauce has formed:

Remove the bay leaves and discard them, turn the heat up and fry the potatoes for a couple of minutes, stirring very well to coat them in the brown glaze on all sides. Then transfer to plates and sprinkle with your best salt. 
It's ready, dig in! :)

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