Potatoes are one of those rare foods I never get tired of. Boiled potatoes, mashed potatoes, hash browns, fries, potato wedges, potato salad, potatoes gratin… the possibilities with this humble vegetable are endless.
So when I came across this simple recipe, my stomach jumped for joy. By frying and baking potatoes with butter and chicken stock you get potato fondant, and it’s not just a fancy dinner party side dish—it’s unique combination of crispy outside and creamy inside also tastes heavenly.
Scroll down to see the recipe and share it with your potato-loving friends!
What you need:
2 tablespoons vegetable oil
3 russet baked potatoes (regular potatoes don’t work as well)
Salt and pepper
One pat of butter
Thyme
1/2 cup chicken stock
What to do:
1. Start by cutting both ends so that you get perfect cylinders.
2. Then place each potato on its end and cut the peels off with a knife.
3. Turn each potato on its side and cut in half.
4. Now take all the potato pieces and put them in cold water to remove some of the starch.
5. After five minutes, place the potatoes on paper towels and pat dry.
6. Heat the oil on high heat in a cast iron pan. Add the potatoes and lower the heat to medium/high.
7. Add some salt and pepper. When the potato pieces turn golden brown, turn them over.
8. Wipe the remaining oil from the pan and add a pat of butter.
9. Season with thyme and a little more salt and pepper.
10. Throw the chicken stock in and place the pan in the oven, at 425F (220C) for 30 minutes.
11. Nice, right? Put you potatoes on a dish and let cool…
12. … and spoon on some leftover butter. Crispy on the outside, creamy on the inside. So good!
Check out this video to go over the instructions again:
Feel free to share this recipe with all the potato lovers you know on Facebook!
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