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Fondant Potatoes
Crispy on the outside, creamy on the inside - Fondant Potatoes are an irresistible side dish! Ingredients: Potato, Black salt, Butter, Vegetable oil, Chicken broth, Thyme
60min
Cook Time
6
Servings
Recipe
296 kCal
Recipe
1
Preheat oven to 425°F (220°C).
2
Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder.
3
Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
4
Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides, then pat dry with paper towels.
5
Place a heavy ovenproof skillet, such as a cast iron skillet, over high heat. Pour in 2 tablespoons of vegetable oil and heat until it shimmers slightly.
6
Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
7
Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add 3 tablespoons of butter and 4 sprigs of thyme to the skillet.
8
Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper.
9
Pour 1/2 cup of chicken stock into the skillet.
10
Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook for 10 more minutes.
11
Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool for about 5 minutes before serving.
Nutrition
295.6
kCal
13.6 g
Protein
22.9 g
Fat
12.7 g
Carbs
6 Potatoes
27% OFF
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Black Salt
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All the tools you would need
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3 tbsp of Butter
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2 tbsp of Vegetable Oil
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