Fondant Potatoes

Potatoes with a golden, crispy crust and a heart so tender it melts on the tongue, infused with reduced stock and nutty butter.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 285
• Protein: 6 g
• Carbs: 34 g
• Fat: 13 g

Ingredients

• 800 g Potato ( peeled and cut into cylinders )
• 60 g Salted butter
• 3 piece Garlic ( unpeeled and crushed )
• 2 piece Thyme ( whole sprigs )
• 1 pinch Black pepper ground
• 300 ml Chicken broth

Instructions

1. Preparing the potatoes

   Trim the potatoes into regular cylinders or 3cm thick slices. Rinse in cold water to remove starch and dry them perfectly with a clean cloth.

2. Searing in butter

   Melt the salted butter in a pan until foaming. Place the potatoes on one side. Let them color without moving until a deep, uniform golden crust forms.

3. Braising in stock

   Add crushed garlic cloves and thyme. Pour in the chicken stock until it reaches halfway up the potatoes. Bake or simmer covered. The liquid should be almost entirely absorbed.

4. Final glazing

   Check the doneness: a knife blade should slide in like butter. Spoon the remaining cooking juices over the potatoes to glaze them until shiny.

Chef's tips

• Dry the potatoes thoroughly before searing, otherwise they will boil instead of browning.
• The stock should only reach halfway up: you want to braise, not drown them.

Storage

Keep refrigerated for 48 hours. Reheat gently in a pan with a splash of water to restore tenderness.