Perfect Fondant Potatoes: A Chef's Secret

Ingredients

• 3 large whole russet potatoes
• 2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
• salt and ground black pepper to taste
• 3 tablespoons butter
• 4 sprigs thyme, plus more for garnish
• 0.5 cup chicken broth, or more as needed

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C).
2. Trim the ends of your russet potatoes. Stand each potato upright and use a sharp knife to peel it lengthwise, creating a uniform cylinder. Slice each cylinder in half horizontally to yield 6 potato cylinders, each about 2 inches long.
3. Submerge the potato cylinders in a bowl of cold water for approximately 5 minutes to eliminate excess starch from the surface.
4. In a heavy, oven-safe skillet, heat vegetable oil over high heat until it begins to shimmer.
5. Thoroughly pat the potatoes dry with paper towels. Arrange the potato cylinders, showcasing their best ends, in the hot oil. Lower the heat to medium-high and pan-fry the potatoes until they develop a rich, brown color, approximately 5 to 6 minutes. Season generously with salt and freshly ground black pepper.
6. Turn the potatoes and repeat the browning process on the opposite ends. As they cook, use a paper towel held with tongs to carefully remove excess oil from the skillet. Introduce butter and fresh thyme sprigs to the pan.
7. Using tongs, grasp a thyme sprig and brush the potatoes with the melted butter. Continue cooking until the butter foams and its color transitions from white to a light tan. Add more salt and pepper to taste. Pour chicken stock into the skillet.
8. Transfer the skillet to the preheated oven and bake until the potatoes become tender and creamy on the inside, about 30 minutes. If they require more cooking, add an additional 1/4 cup of stock and continue baking for 10 more minutes.
9. Arrange the fondant potatoes on a serving dish. Drizzle the thyme-infused butter from the skillet over the potatoes. Decorate with fresh thyme sprigs. Allow to cool slightly for about 5 minutes before serving.

Nutrition

• Calories: 239 kcal
• Fat Content: 11 g
• Fiber Content: 2 g
• Sugar Content: 1 g
• Sodium Content: 173 mg
• Protein Content: 4 g
• Cholesterol Content: 16 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g