Pomme fondant

Here’s our version of indulgent Pomme Fondant which Jason again first came across when working at The Canteen. He believes Marco Pierre White took it to the famed restaurant after seeing the technique at London’s Le Gavroche, the famed Roux-family restaurant. Here Jason uses our organic butter to caramelise the potatoes before cooking them out in our Bone Marrow Broth Brilliant Base to Elevate for flavour and nutrition. This video and recipe was originally part of our Chicken Bois Boudran recipe but we have separated it out so you can make it on its own.

1. Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
2. Take each potato as per the video and slice either end off lengthwise (see the video for clarity) Lay each potato on a chopping board on the flat side and use a large smooth-sided pastry cutter and press through the potato
3. Press the potato out from the cutter and use a paring knife to take off any sharp edges (Do not throw the off-cuts away – see our video on Spice Potato Edges below)
4. Lay thin slices butter into the bottom of a solid bottom pan, place the potatoes on top
5. Cover with a butter wrap, then cook over an indirect heat for 8-10 minutes until the base surface caramelises (goes golden brown)
6. Carefully flip the potato over so the golden side faces up
7. Now add the Bone Marrow Broth, garlic and thyme, cover with a butter wrap and turn the heat down to low. Cook gently until a knife easily releases from the potato centre. This may take a further 15-20 minutes, during which time the potato takes up the butter and stock