Fondant Potatoes
User Reviews
5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
35 mins
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Soaking Time
15 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
254 kcal
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Course
Side Dish
Fondant Potatoes
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Fondant Potatoes are potatoes that are peeled, cut into cylinders, browned in butter, and then oven-roasted in butter and chicken stock.
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Ingredients
- 4 russet potato
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup unsalted butter divided
- 2 teaspoons garlic minced
- 1 cup chicken stock 240 g
- 2 prigs rosemary plus more for garnish, if desired, fresh
- salt to taste
- black 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 Information
Show Details
Calories
254kcal
(13%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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