| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 Idaho potatoes
- Kosher salt and freshly ground black pepper
- Canola or olive oil, for searing the potatoes
- About 4 cups vegetable, chicken or beef stock
- 2 sticks (1 cup) butter
- 8 cloves garlic
- 4 sprigs fresh sage
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Sea salt, for serving
- Chopped chives, for garnish
Instructions
- Peel and cut the potatoes into the size and shape of a soap dish. Season with salt and pepper.
- Set a saucepan over medium-high heat and add some oil. Sear the potatoes in the hot pan on both sides till golden brown. Add the stock until it just covers the potatoes, then add the butter, garlic, sage, rosemary and thyme. Bring to a simmer and cook until the potatoes are golden and tender, 30 to 45 minutes. Hold in the cooking liquid until ready to eat, the longer the better.
- Slice and serve sprinkled with a little sea salt and chopped chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 714 |
| Total Fat | 55 g |
| Saturated Fat | 31 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 10 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 122 mg |
| Sodium | 1257 mg |
Reviews
Too much liquid makes these potato mush.
Fondant potatoes are fantastic but those are not nearly brown enough. They should be quite brown and crusty on the outside. The stock should not cover the potatoes, just keep them from burning. The basic recipe is right but the instructions are definitely off. There are much better recipes for fondant potatoes easily found.
Yes!
Fanstastic. A really great side dish because you sear them, then add the accoutrements, set it and forget it while you make the rest of the meal. Only had red potatoes on hand, so peeled and cut into what looked like large seared scallops, but tasted like heavenly potatoes. Love the consistency, first time making fondant style. Just when you think there can be no texture to potatoes you haven’t had before, boom here’s something new and amazing.
I made these for my daughter and she loved them. However, I made a low carb version using cauliflower steaks! Incredible, just melted in my mouth.
Made these the same night we watched the episode! They were amazing! We also used butter and had a couple of slices left over. The next morning we rewarmed in our skilled and topped with a couple of runny eggs – delicious! We will make these again for sure!
Absolute best potato dish ever! The flavor from the herbs just elevated the potatoes to heavenly heights! Will be making these over and over. I used chicken stock with 1 stick of butter and they were awesome!
These are by far the best potatoes I have ever made. On the show Chef mentioned that in the restaurant they use butter only to simmer the potatoes so that is what I did and they were outstanding! My husband is begging me to make them again!
I ate half of these right out of the pan ~ I’ll make these for forever
I made these to go with the steak from this episode and they were amazing! The whole family loved them and we will definitely make these again.