Fondant Potatoes

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 425 degrees F (220 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Cut off ends of russet potatoes. Stand potatoes on end, and peel them from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Pat dry potatoes with paper towels. Place potato cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Flip potatoes and repeat on the other ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to the skillet.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Transfer the skillet to the preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and cook for 10 more minutes.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Place potatoes on a serving platter. Spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.'}

📊 Nutrition Facts

Per serving (6 servings total)

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