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
CLASSIC FONDANT POTATO RECIPE
Steps:
- Gather the ingredients.
- Peel the potatoes and then rinse them under cold water. Slice off the narrow ends of each potato, discard, and cut each remaining potato in half, crosswise, to create a total of 6 potato cylinders of nearly equal size. Heat the oil in a dutch oven or a cast iron pan over high heat. When the oil is hot, sear both sides of each potato cylinder until golden brown, about 5 to 6 minutes.
- Lower heat to medium-high and add the butter pieces to the pan to melt around the potatoes. Cook for 5 minutes.
- Add the stock and simmer for 5 minutes.
- Finally, add the garlic and thyme sprigs. Cover with a tight-fitting lid, lower heat to medium-low, and simmer for 20 minutes. Insert a sharp knife into one potato to see if it's tender all the way to the center. If tender, the potatoes are ready; if not, cook a little longer.
- Serve the potatoes with your favorite roast, chops, or grilled steak. You can also strain the stock and butter from the cooked potatoes into a small saucepan and reduce the stock slightly to serve alongside the potatoes; it really makes a delicious sauce.
Nutrition Facts : Calories 378 kcal, Carbohydrate 33 g, Cholesterol 62 mg, Fiber 3 g, Protein 5 g, SaturatedFat 15 g, Sodium 75 mg, Sugar 2 g, Fat 26 g, UnsaturatedFat 0 g
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