Fondant Potatoes
Fondant Potatoes are potatoes that are peeled, cut into cylinders, browned in butter, and then oven-roasted in butter and chicken stock.
Servings: 6
Calories: 254kcal
Ingredients
- 4 russet potatoes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup (1 stick / 113 g) unsalted butter, divided
- 2 teaspoons garlic, minced
- 1 cup (240 g) chicken stock
- 2 sprigs fresh rosemary, plus more for garnish, if desired
- salt and pepper, to taste
Instructions
- Wash and peel potatoes; then, trim off ends. Cut the potatoes into even 2-inch slices, about 12 slices total depending on the size of the potato. Place the slices in a bowl of cold water to soak for about 15 minutes.
- Drain water and pat the potatoes with a paper towel to dry slightly.
- Season potatoes on all sides with with salt and pepper.
- Preheat oven to 400°F.
- In a large oven-safe skillet, heat oil and 2 tablespoons of butter over medium-high heat. When hot, add potatoes to the pan and cook, undisturbed, for 4-5 minutes or until seared and browned. Flip and repeat.
- Add the garlic to the pan and cook for 1 minute.
- Add rosemary sprigs, chicken stock, and the remaining 6 tablespoons of butter (cut into smaller pats). Continue cooking until the butter is melted.
- Transfer the skillet to the oven and cook for 30 minutes, or until potatoes are fork-tender.
- Spoon the sauce over the cooked potatoes and serve warm. Salt and pepper to taste.
Nutrition
Calories: 254kcal