The Best #Food #Dinner #Side-dish #Potatoes #Recipes >> Garlic Thyme Fondant Potatoes

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The Best #Food #Dinner #Side-dish #Potatoes #Recipes >> Garlic Thyme Fondant Potatoes

This is the right choice for the people around you. I hope this recipe is an inspiration for other people around the world…

This recipe is very useful when you are confused and want to try something new…

You can make this recipe anywhere and anytime with anyone… and also for those of you who like to make their own dishes…

All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good Luck…

  • 6-7
    medium sized russet potatoes
  • 4
    tbsp butter
  • 2
    tbsp olive oil
  • salt
    and pepper to season
  • 3
    cloves sliced garlic
  • 3
    sprigs fresh thyme
  • 1
    1/2 cups low sodium chicken stock boiling hot (approximately)
  • 2
    additional tbsp butter

  1. First
    of all you are going to want to choose a pan that’s the right size for the
    potatoes. I mostly use a 9×9 glass pan for the potatoes and peel and chop the
    perfect amount of potatoes that will fit into it. Once you’ve determined
    that, remove the potatoes and heat the baking dish in a 400 degree oven while
    you brown the potatoes.
  2. Peel
    the potatoes and cut them into about 2 inch thick cylinders. Cut off the
    rounded ends and try to keep all the potato pieces the same size
  3. Heat
    the butter and olive oil over medium heat in a cast iron skillet or non stick
    saute pan. Add the sliced garlic and sprigs of
    thyme. Cook for just a minute or so to soften the garlic, then
    remove it from the pan along with the thyme. Set the garlic and thyme aside
    for later.
  4. Season
    the potatoes on both sides with sat and pepper and
    brown both ends of the potatoes until golden, about 3-4 minutes or so per
    side over medium to medium high heat. While you are doing this heat the
    chicken stock to boiling.
  5. Remove
    the browned potatoes from the cast iron pan and fit them into the heated
    baking dish from the oven. Tuck the garlic slices and thyme sprigs used to flavour the oil and butter between the potatoes. Pour on
    the hot chicken stock just until the potatoes are half submerged. Dot the top
    of each potato with a little bit of butter, then return the pan to the oven
    for about a half hour or until the potatoes are fork tender. Serve

like to serve the roasting liquid for the fondant potatoes on the side to
pour over them like an au jus sort of gravy. You can simmer this jus in a
small saucepan to reduce it even further if you like and intensify it’s flavour.

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