Recipes for "fondant potatoes"

Preheat the oven to 425 degrees F (220 degrees C).

Cut off ends of russet potatoes. Stand potatoes on end, and peel them from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.

Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides.

Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.

Pat dry potatoes with paper towels. Place potato cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.

Flip potatoes and repeat on the other ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to the skillet.

Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.

Transfer the skillet to the preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and cook for 10 more minutes.

Place potatoes on a serving platter. Spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

Preheat the oven to 425 degrees F (220 degrees C). Bring chicken broth to a simmer; whisk in miso and dashi. Turn off the heat; set aside until needed.

Turn potatoes onto narrowest side; trim straight down to create a flat surface. Turn and trim the other side with a straight cut parallel to the first. Cut a little off each end to square the potato a bit more, then make 2 angled cuts on each side of the squared ends. Transfer to a bowl of cold water. Reserve trimmings for another use. Drain, and dry with paper towels.

Place a large cast-iron pan or other heavy ovenproof skillet on high heat until hot. Add vegetable oil; place potatoes in skillet with largest flat side down. Season tops with half the salt. Reduce heat to medium-high and cook until well browned, about 4 minutes. Turn potatoes over and repeat, to salt and brown the other side, about 4 minutes.

Reduce heat to medium, and use a paper towel to soak up excess oil between potatoes in the pan. Add butter, and as it melts, baste tops of potatoes with melted butter. Once butter has toasted to a light brown color, turn off the heat and strain in the miso dashi broth.

Roast potatoes, uncovered, in the preheated oven for about 25 minutes.

Remove and turn potatoes over. Add the 2/3 cup plain chicken broth, and return to the oven to continue roasting at 425 degrees F (220 degrees C) until potatoes can be pierced very easily with a knife, 25 to 30 minutes more.

Check occasionally to see if broth has evaporated; add more as needed. Brush tops of potatoes with pan drippings, and serve.

Peel the potatoes. Lay a peeled potato on its side and trim about 1/2 an inch off of each side to create flat ends. Cut the potato in half, so you have two large pieces of potato that can sit up on their cut ends. Repeat with the other potatoes. You will have eight big pieces of potato, shaped like little flat-topped mountains.

Place the peeled, cut potatoes in a bowl and cover with cool water. Let soak for 10 to 15 minutes.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Arrange a rack in the center of the oven.

Add the oil to an oven-safe skillet (preferably a 10 or 11-inch cast iron pan) and heat over medium-high heat until just beginning to smoke.

Meanwhile, drain the potatoes and pat dry with paper towels.

Simply Recipes / Ciara Kehoe

Once the oil is hot, add the potatoes to the pan evenly spaced apart, cut side down. Season with half of the salt. Let sear until nicely browned on the bottom, 5 to 7 minutes.

If you have a splatter guard, I recommend using it so your clean-up is easier.

Use tongs or a thin spatula to carefully flip the potatoes. Reduce the heat to medium and add the butter in one big piece to the center of the pan. Season with the remaining salt and the pepper.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Once the butter is halfway melted, gently swirl the pan and turn off the heat. Add the garlic cloves. Let the butter completely melt, then add the thyme or rosemary followed by the broth. Note that the butter may foam up when you add the broth, so be careful.

Simply Recipes / Ciara Kehoe

Carefully transfer the pan to the center rack of the preheated oven. Bake until the potatoes are browned on the top and bottom and a paring knife can easily be poked through, 30 to 40 minutes.

If you’re using bigger potatoes, you may need to add a bit more broth to the pan partway through. If the pan looks especially dry, add up to 1/2 cup more broth.

Use a spoon to baste the tops of the potatoes, then sprinkle with more salt. If desired, squeeze a little lemon juice over top. Let cool for a couple of minutes before serving.

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Simply Recipes / Ciara Kehoe