Love potatoes? Many, many years ago fondant potatoes were enjoyed by elite European aristocrats. Kings! At least, that is what Chef John says and I totally believe him!
So, let's try making Crusty Fondant Potatoes!
Lightly crusted fondant potatoes - favorite of kings!
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Fondant Potatoes Recipe
3 Russet Potatoes
2 T grape seed oil or canola oil
salt and pepper
2-3 T butter
Sprig of fresh thyme
1/2 cup chicken stock
Preheat oven to 425°
Cut the ends off the potatoes and then slice off the sides.
Cut the potatoes in half so that they look like short cylinders.
Soak them in cold water for 5 minutes.
Remove and pat dry.
Using a cast iron skillet, heat oil on the stove on high heat.
Turn heat down to medium-high.
Place potatoes on end in skillet.
Season w salt and pepper and brown for about 5 minutes.
Season and brown.
Keep checking them.
When they are nicely brown, soak up oil using a paper towel.
Add sprigs of thyme and spread them around to flavor the potatoes.
Add chicken stock.
Cook until butter "foam" begins to turn color from white to light gold.
Transfer skillet with potatoes into preheated oven.
Bake at for 425° for 30 minutes till tender.
Remove and serve.
Makes 3-6 servings
Do you have any special potato recipes that your family loves?
Tell us about them!
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