Magic, these Fancy Fondant Potatoes are fabulous! Crispy on the outside, soft on the inside and are really easy to make.
Tip : For even sized potatoes, use a small round or oval cookie cutter.
Ingredients
- 2 russet potatoes
- 1 tbsp grape seed or other high temperature oil
- 2 tbsp unsalted butter
- 1 tspn dry thyme or 3-4 sprigs fresh thyme
Instructions
- Gather all ingredients before starting recipe.
- Pre heat oven to 425°F
- Cut end off each potato. Turn potato on end, and using a knife, peel the potato cutting from the top to the bottom and all around the sides. The idea is to try to make the potato uniform and straight sided cylinders
- Slice each potato into 1 1/2" to 2" pieces by either cutting each potato in half or 3rds
- Place peeled, cut potatoes in cold water for about 5 minutes
- Heat an oven proof skillet over high heat for 3-4 minutes, then add one tablespoon of oil and allow to get hot, another minute of so.
- Pat the potato pieces so that they are completely dry and then place the potato pieces, flat side down, in the oil. Season generously with salt and freshly ground pepper, reduce heat to medium and fry until the potato has a nice dark golden color on the bottom.
- Turn when the first side has browned, mop up any extra oil in the skillet with a bit of paper towel and then add 2 tablespoons of butter to the pan. Baste the tops of the golden sides of potatoes with a bit of the melted butter and fry potatoes until the white foam from the butter subsides and starts to turn brown.
- Add a couple of tablespoons of chicken broth to come up maybe a scant quarter of the way up the potatoes and place the pan in a 425° F pre heated oven and bake for 15-20 minutes or until all the stock has cooked off and the pan juices have been reduced to butter.
Author Notes
I served this special side dish with bacon wrapped pork tenderloin. Just season the tenderloin, cut it in half and wrap each half in thinly sliced breakfast bacon. Place the tenderloin in a roasting pan in 400º F pre heated oven and roast for 20-25 minutes. Allow the tenderloin to rest for 10 minutes before slicing.
