If you are looking for an elegant, creamy and flavourful side dish, fondant potatoes are the perfect choice.

A simple yet refined dish that melts in your mouth and takes every meal to the next level. The magic of this preparation lies in the double cooking: first the potatoes are browned in butter until they get an irresistible golden crust, then they are left to cook gently in the broth, absorbing all the flavours and becoming incredibly soft on the inside. The result? A perfect contrast between crunchiness and creaminess that will make you fall in love at first taste!

Melrose potatoes recipeIngredients (for 4 people)
4 Melrose Armonia Gourmet potatoes
50 g butter
2 sprigs fresh thyme
2 poached garlic cloves
250 ml broth (vegetable or chicken, your choice)
Salt and pepper to taste
Extra-virgin olive oil to taste

Preparation
Prepare the potatoes: Peel them and cut them into cylinders about 4-5 cm high. Try to give them an even shape for even cooking. Brown the potatoes: In a large frying pan, melt the butter with a little oil over medium heat. Add the standing potatoes, browning them for 4-5 minutes per side, until a golden, irresistible crust forms. Season: Add the poached garlic and thyme sprigs to the pan. This step will give the potatoes a unique aroma and flavour! Cook in the stock: Pour in the hot stock until about half of the potatoes are covered. Turn down the heat, cover with a lid and leave to cook gently for 25-30 minutes. While cooking, the broth will be absorbed, making the potatoes incredibly soft. When the potatoes are tender and the liquid has almost completely evaporated, they are ready! Transfer them to a serving dish, drizzle with the remaining gravy and serve hot. Perfect with roasts, fish or simply on their own, fondant potatoes are a side dish that conquers all! Try them and let us know in the comments how you personalised them!