Fondant Potatoes
Ingredients: Russet potatoes, Grapeseed oil, Salt, Black pepper, Butter · 50 min cook time · 260kcal · $12.50
Ingredients
3ea Russet potatoes, 2tbsp Grapeseed oil, to taste Salt, to taste Black pepper, 1nob Butter, bunch Fresh thyme, 0.5cup Chicken stock
Instructions
1. Peel and cut the ends off the russet potatoes, then slice and trim them into uniform cylinder shapes.
2. Soak the potato cylinders in a bowl of cold water for about 5 minutes to remove excess starch from the outside.
3. Remove the potatoes and pat them completely dry with paper towels.
4. Heat a heavy-bottomed skillet with grapeseed oil or high smoke point oil on high heat.
5. Add the potatoes to the hot oil, lower heat to medium-high, and sear for 5 to 6 minutes until well-browned. Season generously with salt and pepper, then flip and brown the other side.
6. Wipe out excess oil from the skillet using a paper towel.
7. Add a knob of butter and fresh thyme sprigs to the skillet. Spoon and baste the melted butter over the potatoes until the butter foam turns a light tan color.
8. Season the second side with salt and pepper, then pour in the chicken stock.
9. Immediately place the skillet in a preheated 425 degree F oven and bake for about 30 minutes, or until the potatoes are tender and creamy inside.
10. Transfer to a serving platter, spoon over some thyme butter, garnish with fresh thyme flowers, let cool slightly, and serve.
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