Crispy Herbed Pommes Fondant
Ingredients
Units
Scale
- 6 large russet potatoes, peeled and trimmed into cylinders
- 4 tablespoons unsalted butter
- 4 garlic cloves, lightly crushed
- 2 sprigs of fresh rosemary, plus more for garnish
- 2 sprigs of fresh thyme
- 1/2 cup chicken stock, preferably homemade
- Coarse sea salt and freshly ground black pepper
- Fresh parsley, finely chopped for garnish
- Olive oil, for searing
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the peeled potatoes into 2-inch thick cylinders using a cookie cutter for uniformity.
- In a large oven-proof skillet, heat a glug of olive oil over medium-high heat. Once hot, season the potato cylinders with salt and pepper, and sear them on one side until they achieve a deep golden-brown crust, about 3-4 minutes.
- Flip the potatoes over, then add the butter, garlic, rosemary, and thyme to the skillet. Allow the butter to melt and foam, basting the potatoes with the aromatic butter for another minute.
- Carefully pour in the chicken stock—it should come up about a third of the way up the potatoes. Allow the liquid to simmer.
- Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the potatoes are fork-tender and the liquid has mostly been absorbed.
- Remove the skillet from the oven. Discard the thyme and rosemary sprigs and garlic cloves. Let the potatoes rest for a couple of minutes in the pan to settle the flavors.
- To serve, arrange the fondant potatoes on a serving platter. Drizzle with a little more melted butter from the pan, sprinkle with fresh parsley, and garnish with additional rosemary sprigs for an herbaceous touch.
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