Recipe - Pommes Fondant

8 lg Baking potatoes
One half pound Unsalted butter
1 pack Parsley
Stock

Cut potatoes into sections and turn barrel shape about 2 inches in length,
allowing three pieces per portion.

Place the potatoes in a deep tray and pour in stock to cover halfway. Brush
with butter and season.

Place in an oven at 220C until golden brown and stock is reduced.

Serve sprinkled with the parsley.

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