Fondant Potatoes / Pomme Fondantes
Fondant Potatoes / Pomme Fondantes
Ingredients
- 4 russet potatoes
- as needed avocado spray oil
- as needed salt
- as needed black pepper
- 4 tablespoons unsalted butter
- 3 sprigs rosemary
- 1 cup chicken broth
- as needed flakey salt, for garnishing
Instructions
- 1
Preheat the oven to 400°F.
⏱️ 10 min•🌡️ 400
- 2
Trim the russet potatoes. Carve each potato with a knife or use a biscuit cutter to create potato rounds, approximately 1 1/2 inches tall and 2 to 3 inches wide. Aim for relatively uniform sizes.
⏱️ 10 min
- 3
Spray an ovenproof pan with avocado spray oil. Place the prepared potato rounds into the pan and sear them over medium heat for 4 to 5 minutes on each side, or until golden brown and a perfect sear crust has formed.
⏱️ 10 min
- 4
Once seared, add the 4 tablespoons of unsalted butter and 3 sprigs of rosemary to the pan. Baste the potatoes with the melted butter and herbs for 3 minutes.
⏱️ 3 min
- 5
After basting, add 1 cup of chicken broth to the pan.
⏱️ 1 min
- 6
Transfer the pan to the preheated oven and bake for 30 minutes, or until all the stock has absorbed into the potatoes. At the 10-minute mark, carefully remove the pan from the oven, baste the potatoes again, and then return the pan to the oven.
⏱️ 30 min•🌡️ 400
- 7
Continue baking until all the stock has absorbed, leaving just the butter. Baste the potatoes once more before garnishing with loads of flakey salt.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Fondant Potatoes / Pomme Fondantes
- 4 russet potatoes
- as needed avocado spray oil
- as needed salt
- as needed black pepper
- 4 tablespoons unsalted butter
- 3 sprigs rosemary
- 1 cup chicken broth
- as needed flakey salt, for garnishing
Instructions
- 1
Preheat the oven to 400°F.
⏱️ 10 min•🌡️ 400 - 2
Trim the russet potatoes. Carve each potato with a knife or use a biscuit cutter to create potato rounds, approximately 1 1/2 inches tall and 2 to 3 inches wide. Aim for relatively uniform sizes.
⏱️ 10 min - 3
Spray an ovenproof pan with avocado spray oil. Place the prepared potato rounds into the pan and sear them over medium heat for 4 to 5 minutes on each side, or until golden brown and a perfect sear crust has formed.
⏱️ 10 min - 4
Once seared, add the 4 tablespoons of unsalted butter and 3 sprigs of rosemary to the pan. Baste the potatoes with the melted butter and herbs for 3 minutes.
⏱️ 3 min - 5
After basting, add 1 cup of chicken broth to the pan.
⏱️ 1 min - 6
Transfer the pan to the preheated oven and bake for 30 minutes, or until all the stock has absorbed into the potatoes. At the 10-minute mark, carefully remove the pan from the oven, baste the potatoes again, and then return the pan to the oven.
⏱️ 30 min•🌡️ 400 - 7
Continue baking until all the stock has absorbed, leaving just the butter. Baste the potatoes once more before garnishing with loads of flakey salt.
⏱️ 6 min