Fondant Potatoes
Ingredients
- 800 gPotato (peeled and cut into cylinders)
- 60 gSalted butter
- 3 pcGarlic (unpeeled and crushed)
- 2 pcThyme (whole sprigs)
- 1 pinchBlack pepper ground
- 300 mlChicken broth
Method
Potatoes with a golden, crispy crust and a heart so tender it melts on the tongue, infused with reduced stock and nutty butter.
- 1
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
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
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
Check the doneness: a knife blade should slide in like butter. Spoon the remaining cooking juices over the potatoes to glaze them until shiny.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for 48 hours. Reheat gently in a pan with a splash of water to restore tenderness.
