Potatoes are easily among the most popular, inexpensive, and versatile food items that can be found in just about any supermarket or grocery store across America. They rank among the world’s top grown crops and widely consumed foods because a simple potato can be transformed and prepared in hundreds of different ways. People love them fried, mashed, baked, steamed, hashed, chipped, and dress them up with everything from ketchup and cheese to hot sauce and beyond.
While french fries and baked potatoes are pretty much standard staples on our dinner tables, they aren’t the most exotic or fancy sides and you can easily grow tired of the same old spud. For a fancy twist to your potato game, try this crispy and delicious tasting fondant potato recipe the next time they’re on the menu. It pairs well with whatever you’re having and who doesn’t love a potato that’s creamy and fluffy on the inside and crusty on the outside! Here’s what you will need and exactly how to make them.
3 large russet potatoes
1/2 cup chicken stock or broth
2 tablespoons of vegetable oil
2-3 tablespoons of butter
4 sprigs of thyme
salt and pepper
1. Pre-heat the oven to 425 degrees Fahrenheit.
2. Wash and scrub the potatoes before chopping off both ends and the skin on all sides so that you end up with a cylinder shape.
3. Cut the cylinder shaped potatoes in half and place them in a bowl filled with cold water. This will help remove the excess starch. After they have been thoroughly soaked, remove and dry them with paper towels, then set aside.
4. Heat 2 tablespoons of vegetable oil on high in a heavy metal skillet before placing the potato cylinders in and lowering the heat to medium-high.
5. Sprinkle with salt and pepper and cook for about 5 minutes or until they turn brown. Flip them over and carefully soak up the excess vegetable oil in the pan with some paper towels.
6. Place the butter in the pan and use the thyme springs to brush the melted butter over the potatoes then sprinkle salt and pepper on top.
7. When the butter foams up and begins to turn golden brown add the chicken stock or broth and then transfer the pan into the oven.
8. Bake for 30 minutes and the potatoes will be done when they are crispy and brown on the outside and tender, soft, and creamy on the inside. Top them off with a little melted butter and thyme and enjoy!
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