Pototoes Fondant

Another classy french dish. The recipe involves cutting potatoes into cylinders, browning them on both ends, and then slowly roasting them in the oven together with butter and stock.

Feb 22, 2015

INGREDIENTS

• Russet or Idaho potatoes only. Plan on 1 potato for every 2 persons.
• 3 tbsp canola oil
• 3 tbsp butter
• 6 or so sprigs of thyme
• 1 clove minced garlic
• S&P to taste
• 3/4 cup chicken broth

METHOD

Preheat oven to 425 dgrees.

Cut off the ends off the potatoes, stand them on their sides and make 6 cuts down to remove the skin. Then cut them in half so that you have about 1 to 1 1/2 inch thick pieces. No need to peel them as you are cutting off all the skin..

Immediately place them into a bowl of cold water and let sit for 10 minutes. This removes the outside starch..

Use a heavy pan (cast iron if you have one) and heat the oil over high heat. Once the oil starts to shimmer, reduce the heat to medium and insert the pototoes flat side down.

Cook for about 5 minutes adding S&P to your taste. When the bottoms reach the desired color you want, flip them.

Add the butter, garlic and half of the thyme to the pan and use a spoon to get a bit of the melted butter on top of the potatos..

As soon as the butter has melted, add the chciken stock and bit more pepper and place the pan in the pre heated oven..

Cook for about 30 minutes

Remove from oven and let sit for 5 minutes.

Serve one potato per person. Garnish with a bit of the pan juices and a sprig of thyme.

CHEF's NOTES:

• Fresh rosemary sprigs can be substitued for the thyme