Fondant Potatoes
Recipe Type: Side Dish
Cuisine: European
Author:
Prep time:
Cook time:
Total time:
The fondant potatoes, while require more than one step, are not difficult to make. If you have time to make mash potatoes, you have time to make fondant potatoes!
Ingredients
- 3 russet potatoes
- 3 tbsp of canola oil (or any other high smoke point oil- grapeseed, avocado etc.)
- 3 cloves of garlic (optional)
- 3/4 cup to 1 cup of chicken stock
- Fresh thyme
- Salt (to taste)
- Black ground pepper (to taste)
Instructions
- Peal your potatoes and cut them into a shape of a scallop, about 1 inch to 1.5 inches tall.
- Heat 3 table spoons of oil in a cast iron skillet (or a non stick skillet) on high for a minute.
- Place your “potatoes scallops” into the skillet presentation side down and brown them for about
- minutes or until they turn golden brown colors. Season the top of potatoes with salt and black pepper.
- Turn the potatoes over so the browned side is facing up, turn the heat to medium high, drain the access oil, placed in-pealed but crushed cloves of garlic, some fresh thyme. Season with salt and pepper and let the potatoes cook on the top of the stove for another 5-6 minutes or until the foam from butter begins to turn golden brow.
- Add chicken stock to your skilled so that cover your potatoes little more than half way.
- Place the skillet into a preheated oven to 425 °F and cook for 30 or 35 minutes.
- Enjoy with your favorite meat dish!
Notes
While garlic is optional, it is important to use chicken stock. Some chefs use chicken broth in this recipe. I think the stock imparts much richer flavor to this dish.
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Father Vlad provides a “taste of Heaven” from the kitchen as well as from the pulpit!
Very kind of you Mary Jo, not sure I am doing well with either kitchen nor pulpit! 🙂 Thank you for watching our little silly show!