POTATOES HAVE IRON RECIPES
FONDANT POTATOES RECIPE WITH RUSSET IDAHO® POTATOES ...
Fondant Potatoes, or Pommes Fondant, is an amazing recipe using russet Idaho® potatoes which are cut into cylinders and seared to golden perfection. They're then cooked in a rich stock with garlic, butter and herbs, to ensure a smooth creamy texture inside, with an amazing aroma.
Provided by Edyta
Total Time 70 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 9
Steps:
- In order to achieve crispy crust on the outside of the potatoes, and a soft creamy consistency on the inside, place your potatoes in a bowl of water for 10-15 minutes to remove excess starch. Then pat them dry. You may season them now with salt and pepper, or do it later, once they’re cooking in the skillet.
- Preheat your oven to 425ºF. Heat up a heavy bottom skillet on a medium heat on the stovetop (e.g., cast iron, which can be transferred into the oven), add the butter and oil (See recipe notes below). Add potatoes, flat side down, and cook them for about 5 minutes on the first side, until golden brown. Season with salt and pepper, if you haven't done so yet. Then flip and season on the other side.
- Add peeled and crushed garlic and fresh herbs; let them cook for 4-5 minutes.
- Pour over the stock and transfer the skillet to the 425ºF hot oven. Bake the potatoes 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. Also, 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.)
- Garnish the potatoes with some fresh herbs and serve with your favorite protein.
Nutrition Facts : Calories 335.57 kcal, CarbohydrateContent 42.49 g, ProteinContent 7.11 g, FatContent 16.14 g, SaturatedFatContent 8.03 g, CholesterolContent 32.8 mg, SodiumContent 239.76 mg, FiberContent 2.94 g, SugarContent 2.77 g, ServingSize 1 serving
BEST CAST-IRON HASSELBACK POTATOES RECIPE
Wow your guests with this harder-than-it-looks presentation for basic potatoes.
Provided by COUNTRYLIVING.COM
Categories side dish
Total Time 1 hours
Prep Time 0S
Cook Time 0S
Yield 6 servings
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 425°F. Grease a 12-inch cast-iron pan with butter. Cut each potato crosswise into 1/8-inch-thick slices without cutting all the way through to bottom and leaving about 1/4 inch of potato intact (this will help them hold together). Arrange potatoes in pan 1 inch apart. Brush with 2 1/2 tablespoons butter. Sprinkle with 1 teaspoon spice rub. 2. Cover pan with aluminum foil and bake 30 minutes. Remove foil and drizzle potatoes (which should have opened up slightly) with remaining 2 1/2 tablespoons butter and 1 teaspoon spice rub. Bake, uncovered, until potatoes are crispy on edges and soft in the middle, 15 to 20 minutes. Garnish with parsley. Serve with sour cream alongside.
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- Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
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- Transfer chicken to a cutting board and carve. Serve with potatoes.
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