Fondant Potatoes
Directions
- 1Slice the potatoes on the sides to have a large flat surface and then cut the center out with a ring cutter, to make round disks. Keep the remaining potato for mash.
- 2Slice the potatoes on the sides to have a large flat surface and then cut the center out with a ring cutter, to make round disks. Keep the remaining potato for mash.
- 3Slice the potatoes on the sides to have a large flat surface and then cut the center out with a ring cutter, to make round disks. Keep the remaining potato for mash.
- 4Rinse the potatoes under cold water and pat them dry with paper towels.
- 5Rinse the potatoes under cold water and pat them dry with paper towels.
- 6Rinse the potatoes under cold water and pat them dry with paper towels.
- 7Heat oil in a large pan on a portable single burner electric stove.
- 8Heat oil in a large pan on a portable single burner electric stove.
- 9Heat oil in a large pan on a portable single burner electric stove.
- 10Season the potatoes with salt and place them in the hot pan.
- 11Season the potatoes with salt and place them in the hot pan.
- 12Season the potatoes with salt and place them in the hot pan.
- 13Flip the potatoes when golden brown on one side.
- 14Flip the potatoes when golden brown on one side.
- 15Flip the potatoes when golden brown on one side.
- 16Add garlic and butter to the pan.
- 17Add garlic and butter to the pan.
- 18Add garlic and butter to the pan.
- 19Baste the potatoes in the foamy butter until golden brown.
- 20Baste the potatoes in the foamy butter until golden brown.
- 21Baste the potatoes in the foamy butter until golden brown.
- 22Add chicken stock and thyme.
- 23Add chicken stock and thyme.
- 24Add chicken stock and thyme.
- 25Place the pan in a 180°C (356°F) oven for 40 minutes, or until the potatoes are golden brown and cooked through.
- 26Place the pan in a 180°C (356°F) oven for 40 minutes, or until the potatoes are golden brown and cooked through.
- 27Place the pan in a 180°C (356°F) oven for 40 minutes, or until the potatoes are golden brown and cooked through.
Ingredients
- 8 large Russet potatoes
- 8 large Russet potatoes
- 8 large Russet potatoes
- 2 tbsp oil
- 2 tbsp oil
- 2 tbsp oil
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 60 g butter
- 60 g butter
- 60 g butter
- 400 ml chicken stock
- 400 ml chicken stock
- 400 ml chicken stock
- 1 head garlic
- 1 head garlic
- 1 head garlic
- 1 small bunch thyme
- 1 small bunch thyme
- 1 small bunch thyme
Equipment
knifering cutterpaper towelslarge bowlportable single burner electric stovelarge pan with handlestongsspoonoven