Easy Fondant Potatoes
Sides
Ingredients
4 large Russet potatoes
2 tablespoons vegetable oil
1/4 cup butter (cut in tablespoons)
1 cup chicken stock
2 cloves garlic sliced
2 sprigs fresh thyme
2 sprigs fresh rosemary
kosher salt
fresh ground black pepper
Directions
Preheat oven to 400 degrees.
Peel the potatoes cutting the ends off flat so that each potato when sliced in half will stand up on its own. Then cut each potato in half.
Heat vegetable oil in a large ovenproof skillet over medium high heat. Brown the potatoes on top and bottom. This can take about 6-7 minutes per side.
Remove the pan from the heat and add the butter, chicken stock, sliced garlic, fresh thyme and fresh rosemary. Bake in preheated oven until the potatoes are tender. Spoon the butter mixture over the cooked potatoes and sprinkle with kosher salt and freshly ground black pepper. For best results serve promptly.
Notes
Russet potatoes are my go to potato for this recipe. They have the perfect shape for this recipe and bake up with soft centers and crispy edges.
Don’t forget the fresh herbs. They really are a must with this recipe and when you taste them you will see why.
It takes about 6-7 minutes per side to brown the potatoes. They are best left for the most part undisturbed however you don’t want to burn them so you can check by lifting 1 or 2 of the potatoes to see how they are browning.
Bake uncovered in the oven until fork tender.
Don’t forget to spoon the butter/stock/herb mixture on to the potatoes before serving. It is off the charts delicious!
Nutrition
Fat: 19.4 g
Calories: 479 calories
Saturated Fat: 13 g
Sodium: 184 mg
Fiber: 5.2 g
Cholesterol: 32.3 mg
Carbohydrate: 70 g
Sugar: 3.3 g
Trans Fat: 0 g
Protein: 9.7 g