Fondant Potatoes

Fondant potatoes are a traditional French side dish where you cut russet potatoes into rounds or squares and then cook in butter, garlic, aromatics and chicken stock. It is a dish you won’t find too often these days, but is impressive and delicious to all guests you may be cooking for.

Ingredients:

• 4 russet potatoes, peeled and cut into 1 inch rounds
• 10 garlic cloves, smashed
• salt and pepper
• avocado oil
• 4 tbsp butter
• 2 sprigs rosemary
• 4 sprigs thyme
• 1/2 cup chicken stock

Preparation:

STEP 1.

Peel potatoes, trim ends, and cut in half crosswise. You should now have 8 flat potato rounds. Place in a large bowl and cover with cold water. Soak for 20 minutes.

STEP 2.

Arrange oven rack in the middle of the oven at 400*F.

STEP 3.

Drain the potatoes, rinse with cold water and pat dry on paper towels. Season with salt and pepper.

STEP 4.

Heat oil in a pan over medium high heat. Add potatoes, cut side down and brown for 7 minutes. Flip and add garlic, butter, thyme, and rosemary. Cook until butter is foaming and starts to brown, 2-3 minutes. Add chicken stock so potatoes are half submerged. Bring to a simmer.

STEP 5.

Transfer to the oven and bake until the potatoes are fork tender and lightly browned on all sides, 15-20 minutes.