Fondant Potatoes
Recipe Overview
Easy and elegant, just as described. I had never had, or heard of, Fondant Potatoes before I found the recipe from Small Town Woman one Sunday trying to figure out a new way to serve a potato. They were a smashing hit with everyone. The recipe and instructions are straightforward and pretty simple. But this dish is also elevated, yes it’s a potato, but it’s so much more than a potato when you’re done cooking it. A touch of class in what can be an otherwise dreary potato forest.
Ingredients List
- 4 large Russet potatoes
- 2 tablespoons vegetable oil
- 1/4 cup butter (cut in tablespoons)
- 1 cup chicken stock
- 2 cloves garlic sliced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- kosher salt
- fresh ground black pepper
Step 1: Prepare the Potatoes
Preheat oven to 400 degrees. Peel the potatoes, cutting the ends off flat so that each potato will stand up on its own. Then cut each potato in half.
Step 2: Cook the Potatoes
Heat vegetable oil in a large ovenproof skillet over medium high heat. Brown the potatoes on top and bottom. This can take about 6-7 minutes per side.
Step 3: Bake the Potatoes
Remove the pan from the heat and add the butter, chicken stock, sliced garlic, fresh thyme and fresh rosemary. Place in oven and bake until the potatoes are fork tender.
Step 4: Finish the Potatoes
Spoon the butter mixture over the cooked potatoes and sprinkle with kosher salt and freshly ground black pepper. For best results serve promptly.
Conclusion
This is the kind of recipe I like. I had no idea what I was doing, but found a recipe that looked good and seemed reasonable to make. And it worked! In real life, nonetheless! Brava!
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