Garlic Butter Fondant Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large Russet potatoes (baking potato sized)
02 -
2 Tablespoons olive oil
03 -
2 Tablespoons butter
04 -
1½ Cups chicken broth
05 -
3 Cloves garlic, thinly sliced
06 -
3 Sprigs fresh thyme, leaves only
07 -
1 Teaspoon Italian seasoning, dried
08 -
½ Teaspoon salt, plus more to taste
09 -
½ Teaspoon black pepper, plus more to taste
# Instructions:
01 -
Preheat the oven to 400°F.
02 -
Cut each potato width-wise into 4 to 6 circles, each an inch or 2 wide. Use a 2-inch cookie cutter to cut each section into a potato round.
03 -
Heat the olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Add potato rounds and cook for 5 to 7 minutes on each side, until browned.
04 -
Turn off the heat. Add the broth, garlic, thyme, Italian seasoning, salt, and pepper.
05 -
Transfer skillet into the oven and cook for 20 to 25 minutes, or until fork-tender and cooked through.
06 -
Remove from oven and add the last tablespoon of butter to the skillet. Stir until butter melts into the sauce. Season with more salt and pepper if desired.
# Notes:
01 -
Use Russet potatoes for best results - they have higher starch content
02 -
Pat dry potato slices on paper towels for better crisping
03 -
Use high-quality butter for the best flavor, not margarine