Fondant Potatoes
Buttery, crisp and melt in your mouth addictive Fondant Potatoes are easy to make. The perfect addition to just about any dinner and made with just a handful of ingredients like butter, garlic and thyme.
Servings: 4
Cost: $5
Equipment
- skillet
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves peeled and crushed
- 3 tablespoons chopped fresh thyme
- 1 cup beef stock
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Preheat oven to 425˚F.
- Peel potatoes and cut off the ends to create a uniform cylinder shape. Cut each potato in half crosswise to make 8 potato cylinders.
- Soak the potatoes in a bowl of cold water for 10 minutes to remove some of the starch for the outside. This helps your potatoes crisp up. Drain and pat dry.
- Heat the oil in a heavy skillet over high heat and add the potatoes to the pan flat side down.
- Turn the heat to medium and fry the potatoes until crispy and golden brown, approximately 5 to 6 minutes. Season with a sprinkle of salt and pepper.
- Flip the potatoes over onto the opposite end and cook for an additional 2-3 minutes to form a crust.
- Add the butter, garlic and thyme to the pan. Continue cooking until the butter foams and begins to turn a golden color.
- Baste the potatoes with some of the butter and add the stock to the pan.
- Transfer the skillet to the oven and cook until the potatoes are fork tender, approximately 25-30 minutes.
- Remove the potatoes from the skillet and arrange on a platter. Pour some of the butter over the potatoes and garnish with thyme.
- Serve.
Notes
Potatoes can be prepped in advance. Store in an airtight container in the refrigerator until ready to cook.
Nutrition
Calories: 297kcal | Carbohydrates: 41g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 471mg | Potassium: 1045mg | Fiber: 4g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 3mg