Fondant Potatoes
Serves 12
15 mins prep
30 mins cook
45 mins total
Tender, custardy potatoes seared in butter and cooked in stock, these melting potatoes are so flavorful and jammy, they melt in your mouth. This recipe makes 12 to 18 potato rounds.
0 servings
1: Slice the potatoes into 2 or 3 round pieces. Evenly cut the rounds using a 2-inch cookie cutter, making sure they’re the same height. Trim excess height with a knife. Store potatoes under cold water. 2: In an oven-proof skillet over medium heat, add 2 to 3 tablespoons of neutral oil. Dry the potatoes using a kitchen or paper towel. Season with salt. Sear the potato rounds for 3 to 4 minutes, or until they develop a golden brown crust. 3: Carefully add the butter, garlic (cut side down), and rosemary to the pan and baste the potatoes. Remove the pan from the heat until cooler. 4: Heat the oven to 400°F (205°C). 5: Carefully pour the stock over the potatoes and bring to a simmer over medium heat. Once they come to simmer, place the pan in the oven. Cook for 20 to 30 minutes, or until about 70% of the liquid has reduced and the potatoes are fork tender. 6: Check the potatoes halfway through to ensure they're not browning too fast on top. If they are browning too fast, cover with a sheet of aluminum foil. 7: Once cooked, carefully squeeze out the garlic in the sauce, season with more salt if needed, and serve right away.