Side
Fondant Potatoes
1 hServes 4Nutri-Score C€€
C
1 h
1 hFondant Potatoes
what you need
Ingredients
russet potatoes (peeled, sliced into 1-inch rounds and cut into circles)Produce5 pieces
garlic (cloves, smashed)Produce10 pieces
salt (to season)Spices5 g
black pepper (freshly ground)Spices2 g
high smoke point oil (for searing)Pantry30 ml
butter (about 4 tablespoons)Dairy60 g
rosemary (fresh sprigs)Produce2 pieces
thyme (fresh sprigs)Produce3 pieces- chicken stock (about half a cup)Pantry120 ml
per serving
Nutrition
327kcal
- Carbs
- 41 g
- Proteins
- 6 g
- Fat
- 16 g
what you’ll use
Tools
Frying pan
Oven
Mixing bowl
Cookie cutter
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Add stock and simmer
- Pour in the chicken stock so the potatoes are partially submerged.
- Bring to a simmer.
- Step 6
Bake in the oven
- Transfer the pan to the oven at 200 °C.
- Bake until the potatoes are fork tender.
- Step 7
Serve
- Serve the potatoes hot, spooning the buttery pan juices over them.
most cooked first