POTATO.COM RECIPES

FONDANT POTATOES | IDAHO POTATO COMMISSION

Fondant Potatoes | Idaho Potato Commission image

Provided by Edyta Hannas

Number Of Ingredients 9

Ingredients

<span class="s2">4 russet Idaho® potatoes, peeled and cut into cylinders</span>
<span class="s2">4 tablespoon butter, unsalted</span>
<span class="s2">1 tablespoon olive oil</span>
<span class="s2">pinch of salt and pepper</span>
<span class="s2">2 cloves garlic, peeled and crushed </span>
<span class="s2">5 sprigs fresh thyme</span>
<span class="s2">1 sprig fresh rosemary</span>
<span class="s2">1 1/2 cup chicken or vegetable stock</span>
<span class="s2">salt and pepper, to taste</span>

Steps:

1. In order to achieve crispy crust on the outside of the potatoes, and a soft creamy consistency on the inside, place potatoes in a bowl of water for 10-15 minutes to remove excess starch. Pat dry. 2. Preheat oven to 425ºF. Heat a heavy bottom skillet (e.g., cast iron, which can be transferred into the oven) on medium heat on the stovetop. 3. Add the butter and oil (see recipe notes below). 4. Add potatoes, flat side down, and cook for about 5 minutes on the first side or until golden brown. Season with salt and pepper. Flip and season the other side. 5. Add garlic and fresh herbs. Cook for 4-5 minutes. 6. Pour in the stock and transfer the skillet to the preheated oven. Bake for about 30-35 minutes – until most of the liquid has evaporated and the potatoes are tender inside. Be very careful when taking the skillet out of the oven, it will be super hot so don't accidentally grab the handle. You'll want to end up with about 2 tablespoons of sauce to spoon over the potatoes. See recipe notes below what to do if you have more liquid. 7. Garnish the potatoes with fresh herbs and serve.

FONDANT POTATOES | IDAHO POTATO COMMISSION

Fondant Potatoes | Idaho Potato Commission image

Provided by Edyta Hannas

Number Of Ingredients 9

Ingredients

<span class="s2">4 russet Idaho® potatoes, peeled and cut into cylinders</span>
<span class="s2">4 tablespoon butter, unsalted</span>
<span class="s2">1 tablespoon olive oil</span>
<span class="s2">pinch of salt and pepper</span>
<span class="s2">2 cloves garlic, peeled and crushed </span>
<span class="s2">5 sprigs fresh thyme</span>
<span class="s2">1 sprig fresh rosemary</span>
<span class="s2">1 1/2 cup chicken or vegetable stock</span>
<span class="s2">salt and pepper, to taste</span>

Steps:

1. In order to achieve crispy crust on the outside of the potatoes, and a soft creamy consistency on the inside, place potatoes in a bowl of water for 10-15 minutes to remove excess starch. Pat dry. 2. Preheat oven to 425ºF. Heat a heavy bottom skillet (e.g., cast iron, which can be transferred into the oven) on medium heat on the stovetop. 3. Add the butter and oil (see recipe notes below). 4. Add potatoes, flat side down, and cook for about 5 minutes on the first side or until golden brown. Season with salt and pepper. Flip and season the other side. 5. Add garlic and fresh herbs. Cook for 4-5 minutes. 6. Pour in the stock and transfer the skillet to the preheated oven. Bake for about 30-35 minutes – until most of the liquid has evaporated and the potatoes are tender inside. Be very careful when taking the skillet out of the oven, it will be super hot so don't accidentally grab the handle. You'll want to end up with about 2 tablespoons of sauce to spoon over the potatoes. See recipe notes below what to do if you have more liquid. 7. Garnish the potatoes with fresh herbs and serve.

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FONDANT POTATOES | IDAHO POTATO COMMISSION

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1. In order to achieve crispy crust on the outside of the potatoes, and a soft creamy consistency on the inside, place potatoes in a bowl of water for 10-15 minutes to remove excess starch. Pat dry. 2. Preheat oven to 425ºF. Heat a heavy bottom skillet (e.g., cast iron, which can be transferred into the oven) on medium heat on the stovetop. 3. Add the butter and oil (see recipe notes below). 4. Add potatoes, flat side down, and cook for about 5 minutes on the first side or until golden brown. Season with salt and pepper. Flip and season the other side. 5. Add garlic and fresh herbs. Cook for 4-5 minutes. 6. Pour in the stock and transfer the skillet to the preheated oven. Bake for about 30-35 minutes – until most of the liquid has evaporated and the potatoes are tender inside. Be very careful when taking the skillet out of the oven, it will be super hot so don't accidentally grab the handle. You'll want to end up with about 2 tablespoons of sauce to spoon over the potatoes. See recipe notes below what to do if you have more liquid. 7. Garnish the potatoes with fresh herbs and serve.

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