Description
Learn how to make divine fondant potatoes with these four simple secrets for a perfect, flavorful side dish.
Ingredients
Scale
- 1kg potatoes, peeled and cut into large, even-sized pieces
- 100g unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, smashed
- 200ml chicken or vegetable stock
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 200°C (400°F).
- In an oven-safe pan or skillet, melt the butter over medium-high heat.
- Add the potato pieces to the pan, cut-side down. Sear them for about 3-5 minutes until golden brown.
- Flip the potatoes. Add the thyme sprigs and smashed garlic cloves to the pan.
- Pour the stock around the potatoes. Season with salt and pepper.
- Bring the liquid to a simmer, then cover the pan tightly with foil or a lid.
- Transfer the pan to the preheated oven and bake for 45-60 minutes, or until the potatoes are tender and have absorbed most of the liquid.
- For a crispier top, remove the foil for the last 10-15 minutes of cooking.
- Serve hot.
Notes
- Ensure your potato pieces are cut evenly for consistent cooking.
- Using a good quality stock will enhance the flavor.
- Don’t overcrowd the pan; cook in batches if necessary.
- The smashed garlic and thyme infuse a wonderful aroma and taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: European
Nutrition
- Serving Size: 1 serving (approx. 150g)
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg