Fondant Potatoes

Fondant Potatoes
Yield
4servings
Yield
4servings
Fondant Potatoes
Yield
4servings
Yield
4servings
Ingredients
  • 4ea russet potatoes
  • 2T veg oil
  • 1clove garliccrushed
  • 3sprigs fresh thyme
  • 3T butter
  • 3/4cup chicken stock
  • salt/pepper as needed
Yield:
Instructions
  1. Cut ends off potatoes using a paring knife. Peel potatoes using paring knife. Cut potatoes in half.
  2. Heat a cast iron skillet over med-high heat and add oil.
  3. Season both sides of potatoes generously with salt and pepper. Place potatoes flat side down in the skillet and brown. Once browned, discard oil and add butter, garlic and thyme.
  4. Turn the potatoes over and start to brown on other side.
  5. “paint" or spoon the tops of potato with the thyme and garlic-butter mixture.
  6. Once the butter foam has subsided and started to turn brown, dump in chicken stock and roast in 425-degree oven for 30 minutes or until potatoes are done.
  7. If needed add more stock to skillet. There should be just a little stock left in pan when potatoes are finished.
  8. Take potatoes out of pan and let cool for at least 10 minutes. Meanwhile swirl in a few tablespoons of butter to the remaining liquid in the skillet and season with salt and pepper. Pour a small spoonful of sauce over the potatoes, but not so much that it pools on the plate.