Fondant Potatoes

·        Turn potatoes barrel shape, as for Château; but a larger size.

·        Put fondant potatoes in cooking dish, quickly fry in butter/oil until colouring on surface.

·        Place in  suitable casserole just large enough to take the potatoes

·        Half cover with white stock.

·        Place in the oven without a lid and cook at 350 F. until coloured and cooked through. (All the stock should have evaporate by the time they are cooked).Brush with melted butter when serving and sprinkle with minced parsley.