Fondant Potatoes
Fondant Potatoes are deliciously crispy on top, chewy on bottom and pillowy soft inside. They're that super fancy potato you want to add to any special dinner party, Christmas dinner or just because you love your family!
Ingredients
- 4 largerusset potatoes (look for ones that are long and narrow rather than fat)
- 3 tbspolive oil (or avocado oil)
- 3 tbspbutter
- 1 tspsalt (or to taste)
- 3 clovesgarlic (peeled and smashed)
- 4 sprigsfresh thyme
- 4 sprigsfresh rosemary
- ½ cupchicken stock (or broth, add more as needed)
- black pepper (to taste)
Directions
- 1
Preheat oven to 425° F
- 2
Slice ends off to create 2 flat ends
- 3
Place each potato on its end and peel from top to bottom while also creating uniform cylinders with no tapering
- 4
Cut potatoes in half
- 5
Place potatoes in a bowl of ice water for 5 minutes (to remove some of the starch)
- 6
Remove from water and thoroughly pat dry with paper towels
- 7
Add olive oil and butter to an oven safe pan (preferably cast iron) and heat over high heat
- 8
Add potato halves to pan and brown well on one flat side, lower heat to medium-high and cook for about 6 minutes
- 9
salt the tops of the potatoes liberally
- 10
Flip potatoes and brown opposite flat side, salt the already browned side liberally
- 11
Add garlic, thyme and rosemary to pan and let them infuse the oil for a few minutes
- 12
Using a spoon (even a sprig of rosemary), baste the potatoes
- 13
Add chicken stock to pan and place in oven
- 14
Roast for about 30-40 minutes or until potatoes are tender all the way through when pierced with a knife
- 15
Remove from oven and serve with any remaining liquid (shouldn't be a lot left) spooned over potatoes
- 16
Add freshly ground pepper to taste (optional)