FONDANT POTATOES
The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
- Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
- Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
- Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
- Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
- Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
- Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
- Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 33.5 g, Cholesterol 15.8 mg, Fat 10.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 173 mg, Sugar 1.2 g
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rose daniella
[email protected]These potatoes were a bit too salty for my taste. I think I would reduce the amount of salt next time.
Mujahed Hussain khan
[email protected]I'm not sure if I did something wrong, but my potatoes didn't brown as much as I would have liked. They were still tasty, though.
Damian Mutiso
[email protected]These potatoes were so easy to make and they looked so elegant on my dinner table. I will definitely be making them again.
Marisa
[email protected]I'm not a big fan of potatoes, but these were actually really good. I would definitely make them again.
Maher Hz
[email protected]These potatoes were a bit bland for my taste. I think I would add some more herbs and spices next time.
Md Saminul Islam
[email protected]I've never made fondant potatoes before, but this recipe made it easy. They turned out perfect!
Younas younas
[email protected]I made these potatoes for a potluck and they were a huge hit! Everyone loved them.
Micheal Smart
[email protected]I'm not sure what I did wrong, but my potatoes turned out mushy. I think I might have overcooked them.
I love Milfs
[email protected]These potatoes were absolutely delicious! I loved the crispy crust and the fluffy interior. I will definitely be making them again soon.
Dominic Yohanna
[email protected]Overall, I thought this recipe was pretty good. The potatoes were cooked evenly and they had a nice flavor. I would definitely make them again.
Fatim Jarju
[email protected]These potatoes were a bit too oily for my taste. I think I would reduce the amount of butter next time.
Asif Saba
[email protected]I followed the recipe exactly but my potatoes didn't turn out as crispy as I would have liked. I think I might have needed to cook them for a bit longer.
Menaga Ravi
[email protected]These potatoes were so easy to make and they tasted amazing! I will definitely be making them again.
Pst ZADRAN yt
[email protected]I've made this recipe a few times now and it always turns out perfectly. It's a great side dish for any occasion.
Namagembe Brenny
[email protected]These fondant potatoes were a hit at my dinner party! They were crispy on the outside and fluffy on the inside, and the thyme added a delicious flavor.