Fondant potatoes with rosemary

Vegan Supplements and sauces Vegetarian
Total: 45 min. | Active: 20 min.
vegan, lactose-free

Golden-brown on the outside and creamy on the inside, these fondant potatoes with rosemary are slow-cooked in vegan butter and vegetable stock until they are irresistibly tender, full-flavoured, and beautifully soft … they quite literally melt in your mouth.

Recipe by:
Tosca - Chef Tosca

Ingredients

for 4 portions

To cut the potatoes
6  medium-sized mealy potatoes (approx. 900 g)
2 tbsp rapeseed oil
60 g vegan butter substitute
1 ½ dl vegetable bouillon
1  garlic, cut in half crosswise
To fry the potatoes
2 tbsp rapeseed oil
¾ tsp salt
60 g vegan butter substitute
1  garlic, cut in half crosswise
3 sprig rosemary
1 ½ dl vegetable bouillon
To bake
  salt and pepper to taste

How it's done

To cut the potatoes

Cut the potatoes into approx. 2 cm slices. Cut the potato slices into circles using a cutter (approx. 5 cm in diameter) (see tip).

To fry the potatoes

Heat the oil in a cooking pot. Pat the potatoes dry, season with salt, fry in batches for approx. 3 mins. on each side. Remove. Fry the garlic, cut side down, for approx. 1 min. Add the butter substitute and rosemary. Once the butter has melted, return the potatoes to the pot, mix. Pour in the stock, bring to the boil.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 190 °C. If the potatoes are browning too quickly, cover with the lid after 15 mins. Remove, squeeze the garlic out of its skin, add to the sauce, mix carefully, season, plate up.

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