Can a potato be your bestie? Asking for a friend. Well, the answer to that may just be in this potato fondant recipe. This dish will make you wonder how we all got to this point without these spuds in our lives. Founder Christine shows us the way in the kitchen.
A New Potato Recipe
Potatoes are some of my favorite, ever since I was a little kid. My grandmother would make me mashed potatoes on demand, while the rest of my family ate rice. So my entire adult life, I have continued my love affair with the potato in every rendition. However it wasn’t I saw this craze on Instagram that I realized that I was missing out on potato fondant. Potato fondant is a classic French preparation, where you create a crispy exterior and melt-in-your-mouth center. The secret to this recipe is the broth – whether you use chicken or vegetable – that caramelizes the inside of the potato. The moment I had my first bite, I was hooked. Whether I’m serving these potatoes alongside Chateaubriand, roast chicken or just on their own, this is my favorite new preparation for the potato.
Ingredients
4 large Russet potatoes
2 tablespoons Extra Virgin olive oil
4 tablespoons Organic unsalted butter
1 cup Organic chicken or vegetable broth
2 garlic cloves, crushed
4 sprigs fresh thyme
Maldon sea salt to taste
Fresh ground black pepper to taste
Garnish: Fresh parsley and/or thyme leaves
Directions
Preheat your oven to 400 degrees Fahrenheit.
The first thing you want to do in this potato fondant recipe is to is peel the potatoes. Cut off the ends so that each potato forms a flat cylinder shape. Next, cut each potato in half to create two shorter cylinders, about 2 inches thick. Additionally you can use a circular mold for larger russets to create perfectly symmetrical potatoes. Place the potatoes in cold salted water until you’re ready to sear the potatoes.
In a large ovenproof skillet or heavy pan, heat the oil over medium-high heat. Once the oil is hot, add the potato cylinders, flat side down. Sear for about 5 minutes, or until the bottoms are golden brown. Flip and cook the other side until browned as well.
In your pan, add the butter to the pan, letting it melt and foam around the potatoes. Once the butter starts to brown slightly, add the crushed garlic cloves and thyme. Baste the potatoes with the buttery mixture for about 1 minute.
The next part of this potato fondant recipe is what creates the fondant aspect of the preparation. Carefully pour the broth into the pan, making sure it comes halfway up the sides of the potatoes. Season with salt and pepper to taste then transfer the skillet to a preheated oven at 400°F (200°C).
Roast the potatoes in the oven for 25-30 minutes or until they are tender and easily pierced with a knife. To serve, remove the skillet from the oven. from the Spoon some of the broth and butter over the top of the potatoes for extra flavor. Optionally, garnish with fresh parsley or thyme leaves before serving this potato fondant recipe you didn’t know you needed in your life.
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