Fondant Potatoes

Fondant Potatoes

Recipe by John Mitzewich from allrecipes.com

Dinner,Side Dish 1 Hr. 5 Mins.

Ingredients

6

6 servings

  • 3 large whole russet potatoes
  • 2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
  • salt and ground black pepper to taste
  • 3 tablespoons butter
  • 4 sprigs thyme, plus more for garnish
  • 0.5 cup chicken broth, or more as needed

Instructions

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut off ends of russet potatoes. Stand potatoes on end, and peel them from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
  • Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides.
  • Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.
  • Pat dry potatoes with paper towels. Place potato cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
  • Flip potatoes and repeat on the other ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to the skillet.
  • 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. Pour chicken stock into skillet.
  • Transfer the skillet to the 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 cook for 10 more minutes.
  • Place potatoes on a serving platter. Spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

Nutritional Facts

Per 6 servings

  • Calories: 239
  • Carbohydrate: 34g
  • Fat: 11g
  • Fiber: 2g
  • Protein: 4g
  • Sugar: 1g

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