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fondant_potatoes [2023/10/03 20:27]
jforbes created |
fondant_potatoes [2024/05/30 21:00] (current)
jforbes [INSTRUCTIONS] |
| ===== INGREDIENTS ===== | ===== INGREDIENTS ===== |
| |
| * 4 large Russet potatoes | * 4 large russet potatoes, peeled and cut into barrel shapes |
| * 2 tablespoons vegetable oil | * 4 tablespoons unsalted butter |
| * 1/4 cup butter (cut in tablespoons) | * 2 tablespoons olive oil |
| * 1 cup chicken stock or chicken broth | * Salt and pepper to taste |
| * 2 cloves garlic sliced | * 2 cloves garlic, minced |
| * 2 sprigs fresh thyme | * 1 cup chicken or vegetable broth |
| * 2 sprigs fresh rosemary | * 2 sprigs of fresh thyme (optional) |
| * kosher salt | * Chopped parsley for garnish (optional) |
| * fresh ground black pepper | |
| |
| ===== INSTRUCTIONS ===== | ===== INSTRUCTIONS ===== |
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| * Preheat oven to 400 degrees. | - Preheat Oven: Preheat your oven to 400°F (200°C). |
| * Peel the potatoes cutting the ends off flat so that each potato, when sliced in half, will stand up on its own. Then cut each potato in half. Pat the potatoes dry with paper towels. | - Prepare Potatoes: Peel the potatoes and cut them into barrel shapes. You can do this by cutting the ends off the potatoes to create flat surfaces, then using a knife or a round cutter to shape them. |
| * Heat vegetable oil in a large ovenproof skillet over medium-high heat. Brown the potatoes on top and bottom. This can take about 6-7 minutes per side. | - Sear Potatoes: Heat a large oven-safe skillet over medium-high heat. Add the butter and olive oil. Once the butter is melted and bubbly, add the potatoes to the skillet. Season with salt and pepper. Sear the potatoes until they are golden brown on all sides, about 5-7 minutes per side. |
| * Remove the pan from the heat and add the butter, chicken stock, sliced garlic, fresh thyme, and fresh rosemary. Bake in preheated oven until the potatoes are tender. Spoon the butter mixture over the cooked potatoes and sprinkle with kosher salt and freshly ground black pepper. For best results, serve promptly. | - Add Flavor: Add minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it. You can also add fresh thyme sprigs for additional flavor. |
| | - Add Broth: Carefully pour in the chicken or vegetable broth into the skillet, being cautious as it may splatter. Bring the broth to a simmer. |
| | - Bake: Transfer the skillet to the preheated oven and bake the potatoes for 30-40 minutes, or until they are tender and the broth has reduced, basting the potatoes with the broth occasionally. |
| | - Finish: Once the potatoes are cooked through and the liquid has reduced, remove the skillet from the oven. Carefully transfer the potatoes to a serving platter, spooning any remaining sauce over the top. |
| | - Garnish: Optionally, garnish the potatoes with chopped parsley for a pop of color and freshness. |
