Fondant Potatoes

Now this is not a potato dish you see on restaurant menu’s here in the U.S.A.  Mainly because it is a classic English method of cooking potatoes, that produces a deliciously rich and buttery potato dish. They are perfect cylinders of potato that are browned very slowly in butter (that should have you there), with chicken stock and are full of flavor. Fondant potatoes simultaneously do taste of pure potato but more than potato, they get very creamy inside.  It does take a bit of time and steps, but you are going to be rewarded with an exceptionally flavorful side dish that your friends and family most probably have never heard of.

Ingredients:

• 2-4 large russet potatoes
• 2 tablespoons olive oil
• 4 tablespoons butter
• 2 sprigs of fresh thyme
• 4 cloves garlic – smashed
• 1-1 1/2 cups chicken stock

1. Cut the ends off of each potato so it can stand on end.

2. Cut the potatoes in 2-3 chunks depending on thickness you like

3. Heat the olive oil in large sauté pan and add the potatoes.

4. Cook the potatoes till well browned on the bottom.

5. Turn potatoes and add the butter (it will bubble up), and thyme sprigs.

6. When butter turns a beautiful shade of brown.

7. Add the chicken stock (to half way up the potatoes), and garlic.

8. Place a lid on the pan and put in a preheated 350 degree oven and cook for 45-60 minutes.

9. Remove potatoes and reduce any remaining broth to thicken.  Spoon over potatoes.