FONDANT POTATOES | Crusty Roasted Potato | How to cook recipe

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 the ends off the potatoes to create a cylindrical shape.

Slice the potatoes down the sides to create thick cylinders, then cut them in half to make fondant potatoes.

Optionally, use cookie cutters to shape the potatoes.

Soak the cut potatoes in cold water for about 10 minutes to remove excess starch.

Dry the potatoes thoroughly before cooking.

Heat olive oil and butter in a large oven-safe skillet over medium to medium-high heat until the butter starts frothing.

Place the potatoes in the skillet, with the presentation side down, and cook for about 5 minutes until golden brown on one side.

Flip the potatoes over and add halved garlic, fresh thyme, and fresh rosemary to the skillet.

Season with salt and black pepper, and continue cooking while basting the potatoes with the juices.

Remove the garlic pieces to prevent burning, and continue cooking the potatoes, flipping them occasionally for about another 5 minutes.

Check the potatoes for color and flip them again if necessary, cooking for an additional minute or two until nicely browned.

Pour in a small amount of chicken stock, ensuring the pan is not too oily, and return the garlic to the skillet.

Transfer the skillet to a preheated oven at 200°C (400°F) and cook for about 30 minutes, checking the stock level occasionally to avoid drying out.

After 30 minutes, remove the skillet from the oven and let the potatoes cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

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