Fondant Potatoes Recipe

Ingredients (2 servings):

  • 3-4 large potatoes
  • 2 tablespoons vegetable oil
  • salt and freshly ground black pepper to taste
  • 50 g butter
  • 2 sprigs thyme
  • 200 ml chicken or beef broth

         

Preparation method:

  1. Cut off ends of the potatoes, stand potatoes on end,
  2. Cut each potato in half crosswise into about 5 cm long.
  3. Peel potatoes from top to bottom using a knife to transform the potatoes into cylinder-like shapes.
  4. Put the potatoes into a bowl with cold water for a few minutes, then take them out and pat them dry with paper kitchen towels.
  5. Heat the oil in a heavy bottomed frying pan.
  6. Add the potato pieces on of their flat surfaces facing down, season them with salt and black pepper, and fry over medium-high heat until nicely browned.
  7. Flip the potatoes onto their other flat sides, season with salt and pepper again.
  8. Remove the oil from the pan, add the butter and thyme sprigs, and fry the same as their other sides.
  9. Transfer the potatoes to an ovenproof dish and add the stock.
  10. Place this dish into the oven preheated to 200 C and roast the potatoes half an hour until the potatoes are cooked in their insides.
  11. Serve the potatoes hot and spoon the melted butter from dish over them.