Ras el Hanout Spiced Fondants
Okay, so potato fondants are cute but what about Ras el hanout spiced fondants? These are pretty special.
I’ve taken inspiration from a previous trip to Morocco to create these delicately spiced bite size pieces of heaven. They do require that extra bit of effort but it’s so worth it. As I’m extra, I dressed each individual fondant with a swirl of Greek yoghurt, pomegranate seeds and a sprinkling of chopped mint and paprika. These are what you make if you’ve people to impress or followers to make jealous as these babies photo well. Literally mini works of art that need to be on show.
In this recipe, I have used clarified butter as it can withstand higher temperatures and is ideal for shallow frying and roasting. You can see how I make this here. Or if you want to master the classic fondant potato first, check out my recipe and get cooking.
I am honestly considering a trip back to Morocco just to stock up on all the spices. Please DM me with your favourite foodie destinations so I can add more to my list and visit them for “research purposes” 👀.
Ingredients
- 3 red skin or Maris Piper potatoes
- 200g butter (or vegan butter)
- 1 tsp ras el hanout
- 1 tbsp olive oil
- Pinch of salt
- Enough vegetable stock to cover the pan
- 2 garlic cloves
- Couple sprigs of thyme
- Blob of Greek yoghurt (or vegan yoghurt)
- Sprinkle of pomegranate seeds
- Sprinkle of chopped mint
- Sprinkle of paprika
Method
- Cut the potatoes into similar heights and then into rounds as best you can...
- Then clarify your butter. The method I used was just melting it and passing it through muslin cloth.
- To your butter, add your ras el hanout and salt.
- In a small saucepan, add the olive oil and enough of your butter mix to cover the base of the pan.
- Get it on a medium high heat and add in the potatoes, round, top, surface down.
- Let the spuds get some colour, this takes around 5-10 mins.
- Flip them over and add in the vegetable stock, garlic, thyme and the rest of your spiced butter.
- Add some parchment on top and leave to cook on a medium low heat for around 50-60 mins. It’s a long process but it’s worth it!
- You are looking for all the stock or water to have evaporated. Leaving you with super soft fluffy potatoes and a load of delicious butter at the bottom of the pan!
- Once it’s like this ⬆️ turn the heat off and leave the spuds in the pan. After about 10-15 mins they will be ready to wiggle off of the bottom of the pan.
- Then top them with some yogurt, pomegranate seeds, mint and paprika.
- Welcome to FLAVOUR TOWN!