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Before you jump to Fondant potatoes recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Inside the Kitchen.

Until fairly recently any person who portrayed concern about the destruction of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. According to the experts, to clean up the environment we are all going to have to make some changes. Each and every family should start creating changes that are environmentally friendly and they must do this soon. The kitchen is a good place to begin saving energy by going a lot more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not running as efficiently as they should. When you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to run as often.

From the above it ought to be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is actually something we can all do, without difficulty. A lot of it is merely using common sense.

We hope you got insight from reading it, now let’s go back to fondant potatoes recipe. You can have fondant potatoes using 6 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Fondant potatoes:

1. Get 1 large potato (e.g. Maris piper)
2. Get 50 g butter
3. Get 100 ml veg stock
4. Provide Oil
5. Get 2 cloves garlic
6. Prepare 2-3 sprigs thyme

Instructions to make Fondant potatoes:

1. Peel the potato and chop it in half. Chop the ends off so both sides of the potato are flat.
2. Heat some oil in a frying pan over a medium heat.
3. When hot, pop the potatoes in and leave for 5 mins. You’ll see the base turning golden brown and the sides becoming translucent.
4. Flip the potatoes over and do another 5 mins on the other side.
5. Turn the heat down slightly and add the butter. Be careful because the more it melts the more it spits!
6. Pour in the stock, bash the garlic and thyme and add those to the pan.
7. Reduce heat to a simmer and splash some of the liquid over the potatoes to stop the top from drying.
8. Pop a lid on and leave in the pan for about 30 mins.
9. Serve with the rest of your meal and use the buttery stock as gravy.

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