Fondant Potatoes

• 

• 

I was watching an episode of Kitchen Nightmares yesterday where Gordon Ramsey was working with an upper-scale restaurant. I saw this dish, and I immediately needed to find some way to make it. I found a recipe on allrecipes.com from Chef John. Chef John is one of the more renown and one of the first chefs on YouTube. I was very interested in his recipe, but it required a skillet or cast iron pan that I could then bake with. I do not have either. Someone in the comments mentioned how that just boil it on the stove top, and I figure that can be my way around baking them. I understand that means I may have softer potatoes than what is intended for this dish, but I found these to be absolutely delightful! Even Josh, my potato critique, absolutely enjoyed this dish. It is a wonderfully fancy way to make potatoes, and the flavors from the herbs and broth were so pronounced! I highly recommend!

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

1. Wash 3 large potatoes. Cut off the top and bottom, then peel the skin around the outside of the potato. Cut potatoes into halves or thirds (about 1/2 inch thick). Soak slices in cold water.
2. Get a large skillet and heat it over medium heat. Once warmed up, add 4 Tbsp oil and wait a minute for that to heat. Once oil is hot, remove potato slices from water, dry with a paper towel, then add to hot oil. Fry on the first side for about 5 minutes or until golden brown.
3. In a side bowl, make 1 cup of chicken broth.
4. Flip your potatoes. Add 2 Tbsp butter, and 1/2 Tbsp of Thyme, Rosemary, and garlic powder. Cook for 2 minutes. Add your 1 cup of broth, reduce heat to medium low, cover and let simmer for about 15 minute or until most of the liquid has evaporated. Serve right away.