Easy Fondant Potatoes

Ingredients

• 6 potatoes (sliced and cut into circles with a cookie cutter)
• 2 tbsp butter
• 1 cup vegetable stock
• 4 garlic cloves
• 4 rosemary sprigs
• vegetable oil (for searing)
• salt (to taste)

Steps

1. 1

   Slice the potatoes into thick rounds and use a circular cookie cutter to cut out uniform cylinders.

2. 2

   In a stainless steel pan over medium-high heat, add enough vegetable oil to coat the bottom.

3. 3

   Place the potato cylinders in the pan and cook on one side until they are deep golden brown.

4. 4

   Flip the potatoes over and sear the second side for a few minutes.

5. 5

   Add the butter, garlic cloves, and rosemary sprigs to the pan.

6. 6

   Baste the potatoes with the melting butter and aromatics for a few minutes.

7. 7

   Remove the pan from the heat and allow it to cool slightly. The pan should stop sizzling and making noise before you proceed to the next step.

8. 8

   Add the vegetable stock to the pan and cover with a tight-fitting lid.

9. 9

   Return to the heat and continue to cook for approximately 20 minutes until the potatoes are tender and the stock has mostly absorbed.

Notes

The author emphasizes letting the pan cool before adding the stock to prevent aggressive steaming or splattering. For extra crispiness, some suggest par-boiling or steaming before frying, though this recipe uses the traditional sear-then-braise method.

Nutrition per serving

• side dish
• potatoes
• vegetarian
• braised
• pan-seared
• French cuisine