Fondant Potatoes

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

vegetable stock

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Water is a cost-effective option.

Peel the potatoes.

Use a sharp knife to round off the edges of the potatoes until they are fairly cylindrical.

Trim the bottom and top of each potato, then cut them in half.

Repeat the trimming process on all the potatoes to ensure they are mostly the same height.

Save the trimmings for sweet potato soup.

Get a large skillet or saucepan on high heat.

Add a few generous spoons of butter to the skillet.

Season the potatoes with salt, fresh cracked black pepper, garlic, rosemary, and thyme.

Cook the potatoes on both sides for at least 5 minutes, or until they are a light golden brown color.

Pour chicken stock into the skillet with the potatoes.

Put the skillet into a 400°F (200°C) oven for 20 to 25 minutes, or until the potatoes are fork tender.

Remove sweet potatoes from the pan about 5 to 7 minutes before the other potatoes to avoid them becoming mushy.

Once the other potatoes are done, remove them from the oven as well.

Strain the stock into a saucepan and begin reducing it.

Roast the tender potatoes with another round of butter and aromatics, being careful not to brown the rosemary and thyme.

Baste the tops of the potatoes with butter while roasting to achieve a good brown color.

Once finished, grab a serving dish and plate the fondant potatoes.

Drizzle the reduced aromatic stock over the top of the potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens