Guarnición
Fondant Potatoes
1 hPara 4Nutri-Score C€€
C
1 h
1 hFondant Potatoes
receta de
Chef Kelly Scott
@kellyscleankitchen
3 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
russet potatoes (peeled, sliced into 1-inch rounds and cut into circles)Frutas y verduras5 piezas
garlic (cloves, smashed)Frutas y verduras10 piezas
salt (to season)Especias5 g
black pepper (freshly ground)Especias2 g
high smoke point oil (for searing)Despensa30 ml
butter (about 4 tablespoons)Lácteos60 g
rosemary (fresh sprigs)Frutas y verduras2 piezas
thyme (fresh sprigs)Frutas y verduras3 piezas- chicken stock (about half a cup)Despensa120 ml
por ración
Nutrición
327kcal
- Carbohidratos
- 41 g
- Proteínas
- 6 g
- Grasas
- 16 g
lo que usará
Utensilios
Sartén
Horno
Bol
Cortador de galletas
paso a paso
Preparación
- Paso 1
Prepare the potatoes
- Peel the potatoes and slice them into 1-inch rounds.
- Cut out circles with a ring mold cutter, or cut squares with a knife.
- Soak the potatoes in water to draw out the starch.
- Paso 2
Smash the garlic and dry the potatoes
- Smash the garlic cloves.
- Drain the potatoes, pat them dry and season all over with salt and pepper.
- Paso 3
Sear the potatoes
- Heat the oil in a pan over high heat.
- Add the potatoes and let them sit until a nice crust forms.
- Flip them over and lower the heat.
- Paso 4
Add butter and aromatics
- Add the butter and spoon it over the potatoes, keeping the heat low so it doesn't burn.
- Add the rosemary, thyme and garlic.
- Paso 5
Add stock and simmer
- Pour in the chicken stock so the potatoes are partially submerged.
- Bring to a simmer.
- Paso 6
Bake in the oven
- Transfer the pan to the oven at 200 °C.
- Bake until the potatoes are fork tender.
- Paso 7
Serve
- Serve the potatoes hot, spooning the buttery pan juices over them.
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