Here I already wrote about history of potato and it’s journey to the old world. I didn’t however mention that I really like potatoes. Some may say they are boring and they always taste the same. I disagree, the humble spud is probably the most versatile vegetable. You can cook it and present it plethora of methods. From very rustic to fine dining, potato can find a way to almost any plate. This time I share with you how I cook potatoes to impress. If I want to add a wow factor to the dish fondant potatoes is one of the ways. It is not as difficult as you may think and if you want to present a dish that will impress your diners this is one of the solutions you could choose.

Serves 2 (2 fondants per adult)

Ingredients:

• 4 large waxy potatoes (for example Maris Piper)
• 50g butter
• 1 clove of garlic, slightly crushed under blade of a knife
• 200g chicken stock
• Herbs to taste (either 1 bay leaf or couple of sprigs or thyme depending on the menu)
• Seasoning to taste

Method:

1. Peel the potatoes and cut into cylinder shapes with a pastry cutter
2. Melt the butter in a deep frying pan over a medium heat, add potatoes and brown on both flat sides.
3. Add stock, garlic, herbs and seasoning and cover the pan with damp greaseproof paper.
4. Reduce the heat to low and cook for about 40 minutes or until stock is absorbed and potatoes are tender.
5. Carefully lift the potatoes out of the pan and place on serving dishes. Pour over any remaining juices from the pan. Be careful as the potatoes will be very tender at this point.
6. Serve immediately.

What is your favourite way of cooking potatoes?