Fondant Potatoes
These fondant potatoes are crispy on the outside and meltingly tender on the inside, providing a creamy sensation without guilt and perfect for meal prep.
Ingredients
Main Ingredients
- 4 pieces Russet Potatoes Provides a fluffy interior and crisp outer layer.
- 3 tablespoons Olive Oil Adds richness and depth of flavor while being heart-healthy.
- 2 tablespoons Fresh Rosemary Infuses a fragrant earthy aroma.
- 1 tablespoon Fresh Dill Adds a bright, fresh note.
- 2 tablespoons Salted Butter Creates a luscious creaminess.
- 2 cloves Garlic Offers a savory punch.
- 1 teaspoon Coarse Sea Salt Enhances all the flavors.
- 1 cup Chicken Stock Adds moisture and richness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash the russet potatoes thoroughly, then peel them.
- Cut each potato in half crosswise, creating two thick rounds.
- Peel the garlic cloves and set them aside.
- Chop the rosemary and dill into small pieces.
Cooking
- Heat a large oven-safe skillet over medium heat and add olive oil and half of the butter.
- Once melted, place the potato halves cut-side down in the skillet. Cook for about 5-7 minutes until golden brown.
- Flip the potatoes gently and add the garlic cloves, rosemary, dill, remaining butter, and coarse sea salt to the skillet.
- Pour the chicken stock around the potatoes, avoiding pouring directly on top.
- Transfer the skillet to the preheated oven and bake for 30 minutes or until the potatoes are tender when pierced.
Serving
- Remove the skillet from the oven and let the potatoes cool for a few minutes.
- Carefully transfer the potatoes to a serving platter.
- Drizzle a bit of the remaining garlic and herb-infused stock over the top for added flavor.
- Serve warm as a delightful side dish.
Notes
For extra flavor, let the garlic cloves roast whole with the potatoes. If you prefer a crispy skin, finish the potatoes under the broiler. Store leftovers in an airtight container to keep them fresh for your next meal.