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Name: Side Dish - Fondant Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 3 large Potatoes baking, russet style; 2 tablespoons Olive oil; 3 tablespoons Butter; 4 sprigs Thyme Chopped; 1/2 cup Chicken broth; to taste Salt & Pepper

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INGREDIENTS

3 large Potatoes ; baking, russet style
2 tablespoons Olive oil
3 tablespoons Butter
4 sprigs Thyme ; Chopped
1/2 cup Chicken broth
to taste Salt & Pepper

Servings

INSTRUCTIONS

Preheat oven to 425F. Peel the potatoes, slice off the ends, and stand the potatoes on end. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.

Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.

Heat oil in a heavy oven-proof skillet over high heat. Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.

Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.

Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.

Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.

Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

NOTES

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Side Dish - Fondant Potatoes

3 large Potatoes baking, russet style
2 tablespoons Olive oil
3 tablespoons Butter
4 sprigs Thyme Chopped
1/2 cup Chicken broth
to taste Salt & Pepper

Preheat oven to 425F.  Peel the potatoes, slice off the ends, and stand the potatoes on end.  Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.

Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.

Heat oil in a heavy oven-proof skillet over high heat.  Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.

Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.

Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.

Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

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Fondant Potatoes
kimjorna

Nutrition

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Serving Size: 1 Serving (327g)
Recipe Makes: 4 Servings

Calories: 545
Calories from Fat: 302 (55%)

Amt Per Serving		% DV

	Total Fat 33.6g	45 %
	Saturated Fat 12.4g	62 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 5.5g
Cholesterol 137.9mg		42 %
Sodium 178.4mg		6 %
Potassium 972.8mg		26 %
Total Carbohydrate 28.2g		8 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 24.5g
Protein 31.9g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 545

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