Fondant Potatoes

These potatoes have been turned for fondant potatoes to go with the lamb. I turned a couple of sweet poatoes too to see how they would turn out. They were far too soft by the time it was cooked, but they did hold their shape. I won't be using it though.

To make the fondant potato I place it upside down in a frying pan with butter. Leave it to colour slightly and then turn them over. Add stock (whichever variety you fancy) up to about half the height of the potato. Season. Then I place greaseproof paper over the top and place them in the oven until they are done. About 20 minutes. This way they take on the flavour of the butter and the stock.