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Maya Kitchenette

Delicious Fondant Potatoes

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 medium russet potatoes
  • 1 cup chicken stock or vegetable
  • 2 tbsp oil
  • 50 g salted butter
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 6 thyme sprigs
  • 4 garlic cloves lightly smashed and peeled

Method
 

  1. Peel 4 russet potatoes. Trim the ends to get flat ends. Then cut each potato into 2 or 3 rounds, depending on the size of your potatoes. I used a cookie cutter to get even rounds.
  2. Soak your potato in a bowl of water if you are not using it immediately.
  3. Drain the potatoes and pat dry with paper towels.
  4. Season the potatoes with the salt and black pepper.
  5. Heat 2 tablespoons of oil in a large oven-safe skillet over medium-high heat until shimmering. Add the potatoes cut-side down in a single layer and cook until golden brown for about 5 minutes. Flip the potatoes and add the garlic, butter, and thyme.
  6. Cook for a few minutes. Add the chicken/vegetable broth.
  7. Remove the garlic and bake until the potatoes are fork tender and lightly browned on the sides for about 30-40 minutes. Halfway through baking, you can baste the potatoes with the pan juices.
  8. Once the potatoes are tender and the stock has evaporated, garnish with more fresh thyme. Drizzle with the remaining butter in the pan before serving.