Watched a video maybe sometime last summer about making fondant potatoes. I’ve since Googled several different recipes and sort of winged these tonight. I loosely followed what other recipes said, but wasn’t very good about sticking to any one of them.
Started with Yukon gold potatoes (recipes always called for russets, but whatever). Peeled them and them in half. Cut the ends off and was left w/ some sort of like mesa shaped things. Normally the recipes call for turning them into more of a straight up cylinder shape. Not concerned. At that point, put them in water to sort of wash some of the starch away. Maybe 40 min. Then dried them off and put some salt and pepper on them.
Next I got some avocado oil heated up over like medium high heat in a cast iron skillet and put the potatoes in and let them cook for about 7 minutes. After that, I flipped them over and added a little more than a stick of butter, some rosemary (out of a jar, I didn’t have any fresh on hand), some crushed garlic cloves, a little Badia Complete, some garlic powder...I think that was it. Once the butter started to sort of brown, I poured in a cup of chicken broth and put the entire thing into a 400º oven.
Pulled them out after about 1/2 an hour.
Turned out super good. Nice and crispy on the ends and soft in the center. If I wanted to create some of these to look better I think I could, but I’m not sure they could have tasted any better.
Started with Yukon gold potatoes (recipes always called for russets, but whatever). Peeled them and them in half. Cut the ends off and was left w/ some sort of like mesa shaped things. Normally the recipes call for turning them into more of a straight up cylinder shape. Not concerned. At that point, put them in water to sort of wash some of the starch away. Maybe 40 min. Then dried them off and put some salt and pepper on them.
Next I got some avocado oil heated up over like medium high heat in a cast iron skillet and put the potatoes in and let them cook for about 7 minutes. After that, I flipped them over and added a little more than a stick of butter, some rosemary (out of a jar, I didn’t have any fresh on hand), some crushed garlic cloves, a little Badia Complete, some garlic powder...I think that was it. Once the butter started to sort of brown, I poured in a cup of chicken broth and put the entire thing into a 400º oven.
Pulled them out after about 1/2 an hour.
Turned out super good. Nice and crispy on the ends and soft in the center. If I wanted to create some of these to look better I think I could, but I’m not sure they could have tasted any better.
