Fondant Potatoes with Garlic and Herbs
Ingredients
- 4-5 large Yukon gold potatoes
- Avocado oil (or another high heat oil)
- Salt and pepper to taste
- 4-6 tablespoons butter (regular or vegan)
- 8-10 cloves garlic
- 4-5 sprigs each of rosemary and thyme
- 1 cup vegetable stock
Preparation
Preheat the oven to 425 degrees Fahrenheit.
Slice potatoes into 1-inch thick rounds and use a small cookie cutter to cut them into evenly-sized cylinders.
Place the potatoes in a bowl of cold water and soak for 15 minutes, then pat completely dry.
Heat avocado oil in a stainless steel fry pan over medium-high heat, reduce heat to medium before adding potatoes, and sear for 3 to 5 minutes on one side until golden brown and crispy, then season with salt.
Flip the potatoes over, season with salt, and sear for another 3 to 5 minutes until golden brown and crispy, then use tongs and a paper towel to soak up excess frying oil, turning off the heat for this step.
Return to medium heat, add butter, garlic, herbs, salt and pepper to taste, heat until butter is foamy and hot but not browned, baste the potatoes with butter, pour in vegetable stock, remove from stovetop, and place in the preheated oven for 15 to 20 minutes until tender inside.
Tips
Use leftover potato scraps to make a breakfast hash or mashed potatoes the next day.
