Fondant potatoes with baked chicken breast

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Fondant potatoes with baked chicken breast

Try this different way to serve potatoes – so easy.

Serves 4

800g boiling (waxy) potatoes
50g melted butter
salt and white pepper, to taste
chicken stock, hot

Preheat oven to 200°C.
Slice potatoes into blocks about 2½ cm thick.
Shape blocks into discs, approximately 5 cm in diameter and 2½ cm thick in the middle.
Place in a braising pan, brush with melted butter and sprinkle with salt and pepper.
Add stock to come half way up the potatoes.
Brush with melted butter and place in preheated oven. Cook for about 30 minutes or until the middle is soft when pierced with a knife. Brush with butter during cooking.
Serve with baked chicken breast, roast carrots, roast garlic, char grilled fennel and blanched silverbeet.