Fondant Potatoes

Watched an episode of Master Chef Season 10 and the runner up for this season made Fondant Potatoes. I was very curious in what that meant and how you make it. I was hooked for about 2 weeks with Fondant Potatoes. It is way easier than I thought it would be. And honestly, if you are already using the oven to bake a protein, you can might as well use it to your advantage and do these potatoes to change it up. This recipe uses 5 pantry staples, which I am pretty sure you already have in your house right now. Check out my version of Fondant Potatoes!

So Fondant Potatoes. What do you need?

Hardware:
12 inch cast iron skillet or a pan that can go in the oven.

Oven: Preheated at 425
Prep time: 15 mins max
Cook: 40 mins
Cool off: 5 minutes (unless you are me and burn your mouth because food)

Ingredients:

  • 3 large russet potatoes
  • 3 tablespoons of peanut, vegetable or grape seed oil.
  • Kosher salt and Pepper (to taste)
  • 4 tablespoons of butter (I use unsalted)
  • 1/2 cup of chicken or vegetable broth (if you don’t have it, you can use water)
  • Feeling fancy? Use 3-4 sprigs of rosemary or thyme (You can also use the dried can; about 1/2 teaspoon)

How to:

– Did you preheat that oven to 425? If not, you can do that now. That way the oven is waiting for you and not the other way around.

-Cut of the ends of the potatoes and yo are going to peel the potatoes or cut the peel off. The potatoes should look the closest they can to a cylinder as possible.

-Cut the potatoes into 2 inches long. If they are longer, they will take more time in the oven.

-Preheat a cast iron skillet over high heat. Add the oil and sear the potatoes (the round part) for 5 minutes. You are essentially frying that end.

After searing the first side of the potatoes.

-Flip Potatoes and season with Salt and Pepper. Cook for 5 mins.

-After the 5 mins are done. Take them out of the pan and blot that oil off. Season the potatoes overall with S & P.

-Place Potatoes back to the pan (the prettier side up) and add the butter to the pan. If you’re feeling fancy, this is the time to add the herbs. Instead of herbs I have used garlic too, so this is where you can flavor it as much as you can.

Cook the butter until it foams (it should not turn super dark brown colors that means its about to burn. Not Good Eats ~thanks Alton Brown)

What they look like out of the oven.

-Add stock. Place in oven for 30 minutes. After the 30 min mark check potatoes, add more stock if needed.

Serve with chicken or whatever protein you want!

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