Frankie's Fondant Potatoes

Submitted by clubfoody

"These elegant potatoes are creamy inside with a crispy outside and are perfect for special occasions. VIDEO https://youtu.be/eFJ8BIt3QE0"

 

• Ready In: 55mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 large russet potatoes, peeled
• 3 tablespoons vegetable oil (grapeseed or canola)
• 1 teaspoon sea salt, to taste
• 1 teaspoon black pepper, to taste
• 3 tablespoons butter
• 3 large sprigs thyme
• 2 large garlic cloves, smashed
• 1 cup low sodium chicken broth (or more if needed)

directions

1. Preheat oven to 400ºF.
2. After peeling potatoes, cut potatoes in half and slice the ends off making sure they’re sitting straight – try to have the same size and height.
3. In an oven-proof skillet or cast-iron pan over high heat, add oil and when it starts shimmering, place potatoes flat side down; season with salt and pepper.
4. Cook until brown, about 3 minutes per side, before flipping them; season again.
5. When the bottom is browned, add butter, thyme and garlic cloves. Generously spoon infused butter over the potatoes.
6. As soon as the butter starts turning light brown, pour in chicken broth.
7. Transfer to the preheated oven and bake for 30 to 40 minutes or until tender.
8. To test if potatoes are tender, insert a pointy knife on the side – if it goes in like butter, they’re done. We’ll serve them immediately.