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Potatoes Fondant

Updated: Mar 16


These will be the best potatoes you’ve ever eaten. Once you’ve made them, they will be a family favorite. Just a few ingredients needed. We prepared them in the Dutch Oven. Serve them with any meat you like

Ingredients

6-8 large russet potatoes

2 tbsp of canola oil

Salt and pepper to taste

1 tsp Parsley flakes

I tbsp Dried minced garlic

1 tsp Dried thyme

I tsp Dried rosemary

1 stick Butter

32 oz Chicken stock

Directions

Cut the ends off of the potatoes, enough to give each end a stable flat surface. Shape each potato into a cylinder like shape

Cut potatoes in half taking care to keep all potatoes the same width and height so that they cook evenly

Add the canola oil to a hot pan

Once the oil is hot add the potatoes flat side down.

Sprinkle salt and pepper on the tops of the potatoes

Give the bottom side of the potatoes a good browning . Almost a dark brown is what you are looking for 6-8 minutes estimated could be longer.

Flip potatoes and brown as you did the first side salt and pepper.

Remove oil from pan and add stick of butter. place potatoes back in the pan and

add dried garlic and herbs. You can always use fresh herbs if you prefer. Continue to brown while spooning melted butter and herbs over the tops of the potatoes. Once potatoes have browned add chicken stock about halfway up the potatoes.

Remove from stovetop and put in a 450 degree preheated oven.

Bake for 35-40 minutes or until potatoes are tender.

Please be sure to check out my Amazon store for ideas for your backyard kitchen. You will find links to all of the products we use in our videos

A simple potato dish that you’ll enjoy time and again

Enjoy

BigSkinny



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