Fondant Potatoes

Fondant potatoes are a concept I've only relatively recently become acquainted with. They make for an awesome accompaniment to a good steak. A little more complicated than your basic baked potato but if you're willing to do a little more work, the results are both attractive and delicious.. The recipe isn't too tough, but it can be a little confusing without the video here.

Ingredients

• 5 medium yukon gold potatoes
• 2 tbsp butter
• a sprig of rosemary
• 2 cloves crushed garlic
• 1/2 cup chicken broth or stock
• salt and pepper

Directions

1. Preheat the oven to 450ºF
2. Potatoes should be of a similar size, close to the size of a lemon. Peel them neatly from tip to tip to keep a nice shape.
3. Slice off the narrowest tips on either side of each potato. Just remove enough to leave a flat and stable face.
4. Slice those through the center, parallel to the flat faces and half way between. You should be left with chunks of potato shaped like a mesa.
5. Warm some oil in a skillet. Cast iron is great for this. You need to be able to put the whole pan in the oven later.
6. When the oil is heated to a shimmer, place the potatoes in the pan. Careful! That hot oil can splatter.
7. When they're browned on one side, turn them over to brown the other side.
8. Once the potatoes are browned on both sides, transfer to a paper towel to drain.
9. Carefully pour the excess oil off into a safe container to cool before discarding.
10. Return potatoes to pan and add the butter, rosemary and garlic. As the butter bubbles away, the rosemary and garlic will infuse it. Using a large spoon, baste the potatoes with some of this flavored butter.
11. Add stock and return to the oven for 25 minutes.

bon appetit