Garlic Thyme Fondant Potatoes. A homey yet elegant side dish that proves delicious taste never goes out of fashion. Perfect for dinner parties or Sunday dinner.
Fondant potatoes may seem to some like a very dated recipe and indeed it was at a”fancy” restaurant back in the Eighties where I first tasted them. I believe though, that delicious never really goes out of style.
It is the mix of tastes and textures that makes these potatoes so special. The butter add richness and helps give their characteristic golden color, and the garlic and thyme give fantastic complementary flavours.
Roasting them in chicken stock yields creamy, flavour infused centres to the potatoes. They are both homey and elegant at the same time; a perfect Sunday dinner side dish that you’d be just as pleased to serve at a dinner party.
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- 6-7 medium sized russet potatoes
- 4 tbsp butter
- 2 tbsp olive oil
- salt and pepper to season
- 3 cloves sliced garlic
- 3 sprigs fresh thyme
- 1 1/2 cups low sodium chicken stock boiling hot (approximately)
- 2 additional tbsp butter
First of all you are going to want to choose a pan that's the right size for the potatoes. I mostly use a 9x9 glass pan for the potatoes and peel and chop the perfect amount of potatoes that will fit into it. Once you've determined that, remove the potatoes and heat the baking dish in a 400 degree oven while you brown the potatoes.
Peel the potatoes and cut them into about 2 inch thick cylinders. Cut off the rounded ends and try to keep all the potato pieces the same size
Heat the butter and olive oil over medium heat in a cast iron skillet or non stick saute pan. Add the sliced garlic and sprigs of thyme. Cook for just a minute or so to soften the garlic, then remove it from the pan along with the thyme. Set the garlic and thyme aside for later.
Season the potatoes on both sides with sat and pepper and brown both ends of the potatoes until golden, about 3-4 minutes or so per side over medium to medium high heat. While you are doing this heat the chicken stock to boiling.
Remove the browned potatoes from the cast iron pan and fit them into the heated baking dish from the oven. Tuck the garlic slices and thyme sprigs used to flavour the oil and butter between the potatoes. Pour on the hot chicken stock just until the potatoes are half submerged. Dot the top of each potato with a little bit of butter, then return the pan to the oven for about a half hour or until the potatoes are fork tender. Serve immediately.
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