Cooking

Fondant Potatoes

These are a show stopper …. crispy on the outside and tender on the inside. Plus, they pack a lot of flavor!

Ingredients:

  • 2 large russet potatoes
  • 1 T vegetable oil
  • 2 T butter, cubed
  • garlic clove, thinly sliced
  • sprigs rosemary
  • kosher salt
  • freshly ground black pepper
  • 1 C chicken broth
  • 1 t chopped rosemary, for serving

Preheat oven to 425° F.

Peel potatoes into equal size tubes and slice them into 2 inch thick slices. *(see note). Season generously with salt and pepper.

In a large skillet over medium high heat, heat oil until hot. Add potatoes flat side down into oil and cook until golden, about 6 minutes. When golden, flip potatoes and add butter, garlic and rosemary. Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes.

Top with salt, pepper, rosemary and serve.

*Pro tip: use the leftover potato peels for homestyle hashbrowns the next morning!

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