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Fondant Potatoes

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 6

Fondant Potatoes bring the humble Idaho russet potato to new culinary heights, featuring cylinders seared to a golden allure, then luxuriously slow-cooked in a savory blend of stock, garlic, butter, rosemary, and thyme, delivering a creamy interior enveloped by a crisp, flavorful crust. This visually stunning and aromatic dish promises a "wow" factor that makes it a show-stopping centerpiece for any holiday feast, marrying rustic comfort with elegant presentation.

Ingredients

7 large Russet Potatos

1 Tbsp Olive Oil

4 Tbsp Salted Butter

5 sprigs Rosemary

5 sprigs Thyme

5 cloves Garlic, crushed

2 cups Vegetable Broth

Directions

Step 1

Preheat oven to 400˚F.

Step 2

Slice ends off of potatoes and peel. Cut each potato crosswise in half into 2-inch cylinders.

Step 3

Heat olive oil in a large cast iron skillet (or oven-safe skillet) over medium heat until hot and shimmering. Add potatoes in a single layer, season with salt and pepper.

Step 4

Cook until golden brown on one side, about 6 minutes. Flip each potato, season with salt and pepper and cook until golden brown on the other side, about 6 minutes more.

Step 5

Add butter to the skillet. Add broth and sprigs of rosemary, thyme, and smashed garlic cloves to skillet. Bring to boil and spoon broth mixture over potatoes.

Step 6

Bake until tender about 30 minutes.

Step 7

Serve hot in the skillet or transfer to a serving plate. Spoon pan sauce over potatoes and garnish with fresh thyme and rosemary, if desired.

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