Recipe detail

Side dishes Fondant potatoes

1.1. 1

Author: Jaroslav Mikoška

Company: Retigo

Food category: Side dishes

Cuisine: French

Program steps

  • Preheating:
  • 150 °C

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Hot air
100 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 150 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 1

Name Value Unit
potatoes 4 pcs
butter 150 g
vegetable stock 75 ml
garlic clove 2 pcs
sprig of thyme 2 pcs
salt 5 g
black pepper 1 g


Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes(peeled, cut into barrel-shapes using a cookie cutter) and fry until deep golden-brown on one side, about 1 minute. (Do not move the potatoes as they cook.) Turn over the potatoes and cook for a further 1 minute, or until golden-brown on both sides. Carefully pour in the stock, then add the garlic cloves and thyme sprigs. Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid and place it into the combi oven using hot air, 150°C, 15 minutes, then remove the potatoes from the pan using a slotted spoon and keep warm.

Recommended accessories

GN container Stainless steel full