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Fondant Potatoes Like A Chef

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Source: Fallow
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  • description: INGREDIENTS 8-10 Yukon Gold Potatoes or Agria 100 g Unsalted Butter, Cubed 200 g Reduced Beef Stock 5 Sprigs Thyme 5 Garlic Cloves, Sliced RECIPE 1.⁠ ⁠Peel potatoes and cut the top and bottom sides flat. 2.⁠ ⁠Use a peeler or turning knife to smooth the edges 3.⁠ ⁠Heat vegetable oil in a pan. Sear both sides of the potato until golden brown. Add a bit of the butter when browning 4.⁠ ⁠Add the rest of the butter, garlic, thyme. Let it infuse and cook for about 4-5 minutes 5.⁠ ⁠Ladle in stock until they reach about half way up the potatoes. Bring to a simmer and swirl around the pan to emulsify the butter and stock together 6.⁠ ⁠Place into a 180 oven for 30-40 minutes. Check every 10 minutes and baste. Flip half way through. A knife or spoon should be able to easily go through and are completely soft. 7.⁠ ⁠Remove potatoes and place onto a tray or plate 8.⁠ ⁠Remove the thyme and garlic from the stock. Reduce the remaining stock over a low heat until it reaches coating consistency. Pour the glaze over the potatoes 9.⁠ ⁠Garnish with chives
  • id: 58625
  • uploaded_at: 2025-12-08T16:51:02Z
  • inserted_at: 2026-01-02T20:15:42Z
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  • updated_at: 2026-01-02T20:15:42Z
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  • title: Fondant Potatoes Like A Chef
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