Fondant Potatoes (Print Version)
# Ingredients:
01 -
4-5 large Yukon gold potatoes, sliced into 2.5 cm rounds
02 -
Avocado oil (or alternative high heat oil)
03 -
Salt and pepper to taste
04 -
4-6 tablespoons butter (regular or vegan)
05 -
8-10 cloves garlic
06 -
4-5 sprigs rosemary
07 -
4-5 sprigs thyme
08 -
250 ml vegetable stock
# Instructions:
01 -
Preheat oven to 220°C.
02 -
Slice potatoes into 2.5 cm thick rounds. Use a small cookie cutter to shape into even cylinders for uniform cooking. Reserve scraps for other dishes.
03 -
Place potato cylinders in cold water and soak for 15 minutes, then pat completely dry.
04 -
Heat avocado oil in a stainless steel 25 cm frying pan over medium-high heat. Reduce to medium before adding potatoes. Sear for 3-5 minutes until golden brown and crispy. Season with salt.
05 -
Flip potatoes, season with salt and sear for another 3-5 minutes until golden and crispy. Turn off heat and use tongs with paper towel to remove excess oil.
06 -
Return to medium heat and add butter, garlic, herbs, salt and pepper. Heat butter until foamy but not browned. Baste potatoes thoroughly with the butter.
07 -
Pour in vegetable stock, transfer pan to preheated oven and bake for 15-20 minutes until potatoes are completely tender inside.
# Notes:
01 -
The leftover potato trimmings can be repurposed for breakfast hash or mashed potatoes.