FONDANT POTATOES

FONDANT POTATOES
		
✹INGREDIENTS: Serves 6 as a side dish


✹  3 large whole russet potatoes 

✹  2 tablespoons high-heat-resistant vegetable oil

✹  salt and ground black pepper to taste 

✹  3 tablespoons butter 

✹  4 sprigs thyme, plus more for garnish 

✹  ½ cup chicken broth, or more as needed 
		
✹DIRECTIONS:

+   Preheat oven to 425ºF
1.  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.

2.  Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.

3   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.

4.  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.

5.  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.

6.  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.   **SEE COOKS NOTE**

7.  Cook an additional 15 minutes for the stock to almost simmer away.

**COOKS NOTE**
1.  At this point,  I like to toss some peeled baby carrots and snap peas into the broth and cook them as the broth is saturated into the vegetables. 



NOTE: ALTHOUGH NOT THE EXACT RECIPE PRESENTED,  THE VIDEO BELOW MIGHT BE OF HELP TO YOU.

U-TUBE VIDEO - HOW TO MAKE FONDANT POTATOES

---

---




---

---

---

Copyright 2001© - 2014© The Gutsy Gourmet® - All rights reserved