Fondant Potatoes
Servings
4Serving size
6 ounces potatoesThis recipe can easily be multiplied and makes very good leftovers.
Ingredients
| 4 Potato medium (2-1/4 inch to 3-1/4 inch dia) Idaho potatoes |
| 4 quart Ice water |
| 1 Tbsp. Olive oil |
| 2 Tbsp. Unsalted butter |
| 2 clove Garlic, raw (thinly sliced) |
| 1 tsp. Dried rosemary |
| 1 cup No salt added vegetable stock (or not salt added chicken stock) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Cut the potatoes crosswise into 2 inch thick discs.
Place the potatoes in the ice water for 20 minutes. Remove and pat dry.
Preheat the oven to 325°F.
Place the olive oil in a large skillet over high heat.
Add the potatoes to the pan cut side down.
Cook for 5 minutes. Adjust the heat so the potatoes brown but do not burn. Shake the pan occasionally so that the potatoes do not stick to the pan.
Turn and cook for 5 minutes on the other side. Shake the pan occasionally so that the potatoes do not stick to the pan.
Add the butter and garlic.
As the butter melts, baste the tops of the potatoes.
Add the garlic, rosemary, and chicken broth.
Cover the pan and place in the oven for 45 minutes. Baste the potatoes about every 10 minutes.
Serve topped with the salt and pepper.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
If there is a good reason for you to make your own chicken stock, these potatoes are just that. You can use pre-made chicken stock, but choose carefully: you are best off using a no-salt-added version.