Fondant Potatoes

By Kitchen Sanctuary · 40 min

Ingredients

Instructions

1. Preheat the oven to 200°C (400°F, fan).
2. Peel the potatoes and trim both ends flat, keeping the same width along the length.
3. Cut each potato into cylinders about 2 inches tall: two from a large, long potato, one from a smaller one.
4. Heat the oil in an ovenproof frying pan over high heat. Add the potatoes flat side down and fry for 5 to 6 minutes, moving them occasionally, until golden brown.
5. Turn the potatoes over, lower the heat to medium-high and fry for another 5 to 6 minutes until golden brown.
6. Add the butter, garlic and thyme, and let the butter melt.
7. Stir the garlic and thyme into the butter for a minute, then spoon the butter over the potatoes.
8. Remove the garlic, then pour the hot chicken stock slowly around the potatoes, as it will bubble and splash. Season with the salt and pepper and bake for 35 minutes.
9. Test with a sharp knife: it should slide in easily. If not, bake 5 to 10 minutes more, adding a splash of hot stock if the pan looks 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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