Fondant Potatoes

Source: Instagram

Tags:  veg

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A traditional French side dish where russet potatoes are cut into rounds or squares, then cooked in butter, garlic, aromatics, and chicken stock.

Use a pan that can be transferred to the oven, or alternatively transfer to a roasting tray for step 6.

Oven: 200°C

Around 1 hour total.

Ingredients

  • 4 russet potatoes
  • salt and pepper
  • avocado oil (or other high smoke point oil)
  • 10 garlic cloves, smashed
  • 4 tbsp butter
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 1/2 cup chicken stock

Method

  1. Peel potatoes, trim ends, and cut into rounds around 1 inch thick. You can use a circular cookie cutter to make them perfect circles. Place in a large bowl and cover with cold water. Soak for 20 minutes.
  2. Heat oven to 200°C.
  3. Drain the potatoes, rinse with cold water, and pat dry on paper towels. Season with salt and pepper.
  4. Heat oil in a pan over medium-high heat. Add potatoes cut side down, and sear them for a few minutes until golden-brown on both sides.
  5. Decrease the heat and add garlic, butter, thyme, and rosemary. Cook until butter is foaming and starts to brown, 2-3 minutes.
  6. Once the butter is frothy, add the chicken stock until potatoes are half submerged, then transfer to the oven and bake until the potatoes are fork tender and lightly browned on all sides (15-20 minutes). Note: either use a pan that can be put in the oven, or transfer the potatoes into a roasting tray before adding the stock.