How to Make Crusty Fondant Potatoes (Roasted with Butter and Stock) | Food Wishes

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.

Cut off both ends of the russet potatoes to create flat surfaces.

Turn the potatoes on their side and slice down with a knife to peel them, creating cool edges.

Cut the peeled potatoes in half as evenly as possible.

Soak the potato halves in a bowl of cold water for about 5 minutes to remove some starch.

Transfer the potatoes onto a paper towel to pat them dry completely.

Heat a heavy-bottom cast iron skillet over high heat and add a couple tablespoons of grape seed oil until shimmering.

Place the potatoes in the skillet with the best-looking side down and lower the heat to medium-high.

Let the potatoes brown for about 5-6 minutes, generously seasoning them with salt and black pepper while they cook.

Flip the potatoes over once they are nicely browned.

Absorb excess oil from the skillet with a paper towel and add a knob of butter and thyme sprigs to the skillet.

Spoon the thyme-infused butter over the potatoes, cooking until the butter foam turns light tan.

Pour in ½ cup of chicken stock and immediately transfer the skillet to a preheated 425°F oven.

Roast the potatoes for about 30 minutes or until they are very tender and the edges are browned and crusty.

If the stock reduces too much and the potatoes aren't cooked, add a splash of stock and continue cooking.

Transfer the potatoes to a serving platter, spooning over some thyme butter and garnishing with thyme flowers if desired.

Let the potatoes cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens