Fondant Potatoes
Ingredients
Directions
Preheat the oven to 425 °F and place a rack in the middle of the oven
Peel potatoes, cut in half, then cut off the ends to form a cylinder, about 2 inches long
Pat potatoes dry with paper towel
Place a heavy oven-proof skillet (such as a cast iron) over high heat
Add oil and heat until it shimmers lightly
Place the potato cylinders in the skillet and lower heat to medium
Pan fry potatoes until well-browned
Season with Italian herbs, salt and pepper
Flip potatoes to the opposite ends to cook
Season with more Italian herbs, salt and pepper
Pour chicken stock into skillet
Transfer skillet to oven and good until the liquid is absorbed and the potatoes are tender and creamy inside, about 60 minutes
If the potatoes are not tender, and ¼ cup more stock and let it cook for 10 more minutes
Ingredients
Directions
Preheat the oven to 425 °F and place a rack in the middle of the oven
Peel potatoes, cut in half, then cut off the ends to form a cylinder, about 2 inches long
Pat potatoes dry with paper towel
Place a heavy oven-proof skillet (such as a cast iron) over high heat
Add oil and heat until it shimmers lightly
Place the potato cylinders in the skillet and lower heat to medium
Pan fry potatoes until well-browned
Season with Italian herbs, salt and pepper
Flip potatoes to the opposite ends to cook
Season with more Italian herbs, salt and pepper
Pour chicken stock into skillet
Transfer skillet to oven and good until the liquid is absorbed and the potatoes are tender and creamy inside, about 60 minutes
If the potatoes are not tender, and ¼ cup more stock and let it cook for 10 more minutes
