One thing that we NEVER get tired of is different ways to eat potatoes. So we got real excited when we found this recipe for crusty fondant potatoes with butter and stock.
These potatoes are beyond delicious and make a great fancy-looking side dish.
Here’s how you can make them at home!
- 2 tablespoons of vegetable oil
- 3 large russet potatoes (russet are the best for this recipe, other potatoes might not work so great)
- salt and pepper
- 2 or 3 tablespoons of butter
- 4 thyme sprigs
- 1/2 cup chicken broth or stock
This recipe makes about six potatoes and takes a little over 30 minutes to make. Set your oven to 425° F and start cutting your potatoes. You want to chop off their ends and cut off its sides to create a cylinder shape.
Turn your potato on its side and cut it in half. Next, you’ll want to place your potato pieces in a bowl of cold water to remove some of the starch from the outside.
Place them on a paper towel until they are dry. Take a heavy pan and pour your oil into it and place it on a high setting. Plop your cylinders onto the pan and lower your heat to medium high. Sprinkle them with salt and pepper to taste.
Let them sit for five or six minutes until they are brown, then flip them over. Now you’ll want to sop up the excess oil with a paper towel, while your potatoes are still in the pan.
Toss in about one to two tablespoons of butter and thyme and swish it around in the pan. Paint your potatoes with butter using the thyme sprigs. Season this side with some salt and pepper.
You’ll want to add in your stock when the foam of your butter starts to turn a golden color. Then place your pan into your preheated oven for about 30 minutes or until they become tender.
They should be soft, creamy, and delicious on the inside and a crusty golden brown on the outside. Place on a serving platter, drizzle with some more thyme butter, and get to eating!
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