EASY & DELICIOUS Holiday Side Dish | 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 russet potatoes and smooth out the outsides to make them round and smooth.

Cut the potatoes into approximately 1-inch discs, using the tip of the knife to prevent sticking.

Place the cut potatoes in a bowl of cold water to remove some of the starch and let them soak for about 15 minutes.

After soaking, transfer the potatoes to a baking sheet lined with paper towel and dry them thoroughly with another paper towel.

In a bowl, mix together chicken stock, white wine, white wine vinegar, and chicken bouillon paste until the bouillon dissolves.

Spray the dried potatoes with olive oil and season with salt and black pepper.

Heat olive oil and a knob of butter in a high rim sauté pan until the butter browns slightly.

Add the potatoes, seasoned side down, and cook until they are beautifully browned on the outside.

Carefully flip the potatoes to brown the other side.

Add garlic cloves around the pan and cook until fragrant.

Pour the prepared cooking liquid around the potatoes, avoiding pouring too much on top.

Layer fresh rosemary and thyme over the potatoes.

Cover the pan tightly and transfer it to a preheated oven at 400°F (200°C).

Bake for about 20-25 minutes until the potatoes are tender and have absorbed some liquid.

Remove the herbs from the pan after baking, as they have imparted their flavor.

Transfer the potatoes to a serving platter and garnish with fresh thyme and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens