Fondant Potatoes
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!
Author: Fr. Volodymyr Zablotskyy
Cuisine: European
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Ingredients
- 3 russet potatoes
- 3 tbsp of canola oil (or any other high smoke point oil- grapeseed, avocado etc.)
- 3 cloves of garlic (optional)
- ¾ 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!