Fondant potato

Approach

1. 1

   Shape, cut or punch out the potatoes into the shape you want. The traditional shape is a cylinder. Then place them in ice-cold water, and let them sit for at least 10 minutes, so they lose some of their starch.
2. 2

   Dry the potatoes well, and heat a frying pan with neutral oil. Brown the top and bottom of the potato (the short sides of the cylinder).
3. 3

   Place the potatoes in a suitable ovenproof dish and pour over stock and melted butter. Fresh herbs and crushed garlic are added here.
4. 4

   Place the dish in the oven at 160-180 degrees, depending on the size of the potato — small potatoes need more heat for a shorter time, large potatoes need a lower temperature for a longer time. Baste with stock and butter at regular intervals, about every 10 minutes, until the potatoes are tender. Ideally, the stock should have evaporated.
5. 5

   The top can be seared in a pan or with a torch before or after baking.