Fondant Potatoes

 

Ingredients

• 4 large russet potatoes
• 1 tbsp. vegetable oil
• 2 tbsp. butter, cut into cubes
• 1 garlic clove, thinly sliced
• 3 sprigs rosemary
• Kosher salt
• Freshly ground black pepper
• 1 c. low-sodium chicken broth
• 1 tsp. Chopped rosemary, for serving

Preparation

1. Preheat oven to 350° F.
2. Peel potatoes and slice them into 2 inch thick slices. Season generously with salt and pepper.
3. In a large skillet over medium high heat, heat vegetable oil until hot. Add potatoes flat side down into oil and cook until golden, about 5 minutes. When golden, flip potatoes and add butter, garlic and rosemary. Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes.
4. Top with rosemary and serve.

From the BBC:

• 6 medium Maris Piper potatoes
• 1 tbsp olive oil
• 200g unsalted butter, cubed
• 4 large garlic cloves, bashed
• 2 sprigs rosemary
• 2 sprigs thyme
• 200ml chicken or vegetable stock

1. Slice the ends off the potatoes so they lay flat on either side.
2. Heat the oil in a pan over a medium-low heat. When hot, add the potatoes cut-side down. Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.
3. Scatter the garlic and herbs around the potatoes and season well. Carefully pour the stock around the veg, being aware of any hot butter that may splash out. Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.