Accompagnement
Fondant Potatoes
1 hPour 4Nutri-Score C€€
C
1 h
1 hFondant Potatoes
recette de
Chef Kelly Scott
@kellyscleankitchen
3 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
russet potatoes (peeled, sliced into 1-inch rounds and cut into circles)Fruits et légumes5 morceaux
garlic (cloves, smashed)Fruits et légumes10 morceaux
salt (to season)Épices5 g
black pepper (freshly ground)Épices2 g
high smoke point oil (for searing)Épicerie30 ml
butter (about 4 tablespoons)Produits laitiers60 g
rosemary (fresh sprigs)Fruits et légumes2 morceaux
thyme (fresh sprigs)Fruits et légumes3 morceaux- chicken stock (about half a cup)Épicerie120 ml
par portion
Nutrition
327kcal
- Glucides
- 41 g
- Protéines
- 6 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Poêle
Four
Saladier
Emporte-pièce
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Add stock and simmer
- Pour in the chicken stock so the potatoes are partially submerged.
- Bring to a simmer.
- Étape 6
Bake in the oven
- Transfer the pan to the oven at 200 °C.
- Bake until the potatoes are fork tender.
- Étape 7
Serve
- Serve the potatoes hot, spooning the buttery pan juices over them.
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