Fondant Potatoes

By Kitchen Sanctuary · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C/400°F (fan).
2. Peel the potatoes and trim both ends so they are flat and the same width along their length. Cut them into cylinders about 2 inches tall (2 from each large long potato, 1 from each smaller one).
3. Heat the oil in an oven-proof frying pan over high heat until hot. Add the potatoes flat side down and cook 5-6 minutes, until golden brown, moving them slightly a couple of times so they don't stick.
4. Turn the potatoes over, lower the heat to medium-high and cook a further 5-6 minutes, until golden brown.
5. Add the butter, garlic and thyme and let the butter melt.
6. Stir the garlic and thyme into the butter for about a minute, then spoon the butter over the potatoes.
7. Remove the garlic, then slowly pour the hot chicken stock around the potatoes, taking care as it will bubble and splash.
8. Season the potatoes with the salt and pepper and bake for 35 minutes.
9. Test with a sharp knife; if it doesn't slide in easily, bake 5-10 more minutes. Add a splash of hot stock if the pan looks too dry. Only a small amount of stock should remain at the end.
10. Serve topped with thyme sprigs and a sprinkle of Maldon salt.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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