Fondant Potatoes
Untried but held against future need:
Fondant potatoes are a traditionally French potato dish where you pan sear potatoes, then braise in butter, garlic, herbs and stock to create a crispy, fluffy, and savory potato. Serve with roast or pan-seared chicken, steak, pork chops, or fresh vegetables.
Serves: 4 Prep: 15 min Active: 25 min Total: 40 min
4 russet potatoes, peeled and cut into 1 inch rounds
10 garlic cloves, smashed
salt and pepper
avocado oil
4 tbsp butter
2 sprigs rosemary
4 sprigs thyme
1/2 cup chicken stock
Preheat the oven to 400F, rack in the middle.
Peel potatoes, trim ends, and cut in half crosswise. You should now have 8 flat potato rounds. Place in a large bowl and cover with cold water. Soak for 20 minutes (this draws out starch so they brown when seared).
Drain the potatoes, rinse with cold water and pat dry on paper towels. Season with salt and pepper.
Heat oil in a pan over medium high heat. Add potatoes, cut side down and brown for 7 minutes. Flip and add garlic, butter, thyme, and rosemary. Cook until butter is foaming and starts to brown, 2-3 minutes. Add chicken stock so potatoes are half submerged. Bring to a simmer.
Transfer to the oven and bake until the potatoes are fork tender and lightly browned on all sides, 15-20 minutes.
Garnish with more thyme and drizzle with the juices to serve.