Fondant potatoes
These silky potatoes make the perfect side for steak or chicken. If you haven't made them before I suggest giving them a try! The top layer stays nice and crisp while the rest is a mix between mashed potatoes and a baked potato. They soak up all the stock and butter, making them very rich and decadent.
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- 4 Russet Potatoes
- 2.5 cup Chicken Stock (Can substitute for vegetable broth)
- 4 Thyme sprigs (If you can't find fresh, use 1/2 tsp of dried)
- 2 tbsp Butter
- Prep Potatoes
There are a few popular ways to prepare the potatoes. Some people cut them into octagons (this is the original way) or what I do i cut them in quarters. I like this way because you get more surface area, which equals more crispy top and cooks faster.
Start by scrubbing the potatoes then peel and cut.
- Cooking Potatoes
Preheat oven to 425 F.
Add a large oven-safe skillet on medium high. Once hot add a tbs of olive oil. Lay the potatoes cut side down (if using the quarter method or either of the tops if octagon). Sear potatoes until brown and crispy. Once browned flip and cook for a minute and add butter and thyme. Add the chicken stock. The amount may vary but you should cover 2/3 of the potato. Bring to a simmer then place in the oven.
Bake for 45 minutes or until the center is soft when checked with a fork.