Fondant Potatoes

Ingredients

• 4 Russet potatoes (Peeled; trim the ends and cut into 1-inch-thick rounds, yielding about 8 flat rounds. Soak in cold water before cooking.)
• 10 Garlic cloves (Smashed or crushed)
• Salt (To taste)
• Black pepper (To taste)
• Avocado oil (High-smoke-point oil, enough to coat the pan; approximately 2 tablespoons estimated)
• 4 tbsp Butter
• 2 sprigs Rosemary
• 4 sprigs Thyme
• 0.5 cup Chicken stock (Vegetable stock may be substituted, as mentioned in the video transcript; add enough for the potatoes to be half submerged)

Steps

1. 1

   Peel the potatoes, trim off the ends, and cut them crosswise into 1-inch-thick rounds. If desired, use a ring mold to neaten the rounds into uniform cylinders. You should have approximately 8 flat potato rounds.

2. 2

   Place the potato rounds in a large bowl and cover them with cold water. Soak for 20 minutes to draw out excess starch.

3. 3

   Arrange an oven rack in the middle position and preheat the oven to 400°F (200°C).

4. 4

   Drain the potatoes, rinse them with cold water, and pat them thoroughly dry with paper towels. Drying is important to reduce sticking and splattering during searing.

5. 5

   Season the potato rounds with salt and pepper on all sides.

6. 6

   Heat enough avocado oil to coat the bottom of a large stainless-steel or ovenproof skillet over medium-high heat. The oil should be hot but not smoking.

7. 7

   Arrange the potatoes in the skillet with one cut side facing down. Sear until that side is deeply golden brown, about 7 minutes according to the written recipe, or about 2–3 minutes according to the video; watch the potatoes and adjust the heat so they brown without burning.

8. 8

   Flip the potato rounds to their second cut side. Reduce the heat to low, then add the garlic, butter, thyme, and rosemary to the pan.

9. 9

   Cook for 2–3 minutes, spooning the foaming butter over the potatoes if desired, until the butter is frothy and beginning to turn golden brown and the herbs and garlic are fragrant.

10. 10

    Pour in the chicken stock, or vegetable stock, until the potatoes are approximately half submerged. Bring the liquid to a gentle simmer on the stovetop.

11. 11

    Transfer the ovenproof skillet to the preheated oven. Bake for 15–20 minutes, or about 20 minutes, until the potatoes are fork-tender and lightly browned on all sides. A fork should slide into the center with little resistance.

12. 12

    Remove the skillet from the oven, discard the herb sprigs if desired, and serve the potatoes hot with the browned butter, garlic, and pan juices spooned over them.

Notes

The written recipe specifies browning the first side for 7 minutes, while the video transcript says 2–3 minutes; use visual cues and stop when the side is golden brown. Keep the potatoes in a single layer for even browning. Handle the skillet carefully after it comes out of the oven.

Nutrition per serving

• side dish
• French
• vegetarian option
• gluten-free
• oven-finished
• seared
• potatoes
• holiday