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Thursday, September 3, 2015

fondant potatoes

Ingredients

  • Servings: 6
  • 3 large whole russet potatoes
  • 2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
  • salt and ground black pepper to taste
  • 3 tablespoons butter
  • 4 sprigs thyme, plus more for garnish
  • 1/2 cup chicken broth, or more as needed

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr

  • preheat oven to 425 degrees f (220 degrees c).
  • cut off ends of russet potatoes, stand potatoes on end, and peel potatoes 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.
  • place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
  • place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. pour in vegetable oil; heat oil until it shimmers slightly.
  • place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. season with salt and black pepper.
  • flip the potatoes the opposite 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 skillet.
  • 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 to a pale tan color. season with more salt and pepper. pour chicken stock into skillet.
  • transfer skillet to 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 let cook 10 more minutes.
  • place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. garnish with thyme sprigs. let cool about 5 minutes before serving.

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