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 white 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.