Ingredients
Method
- Preheat the oven to 430 degrees Fahrenheit.
- Peel the russet potatoes and cut them into even cylinder shapes.
- Soak the potato cylinders in cold water for about 5 minutes to remove starch.
- In a cast iron pan over medium-high heat, add olive oil and butter.
- Place the potato cylinders in the pan with the best side down and cook for 6 to 7 minutes until they brown nicely.
- Season with salt, pepper, and add garlic cloves and thyme branches to the pan.
- Flip the potatoes and add chicken stock to the pan.
- Season the other side of the potatoes with salt and pepper.
- Transfer the pan to the preheated oven and bake for 30 minutes.
- Once done, serve the fondant potatoes hot, enjoying the creamy texture and flavorful crust.
Notes
Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.