Chef-Style Fondant Potatoes

Name: Chef-Style Fondant Potatoes
Ingredients: potato; oil; butter; garlic; rosemary; thyme; broth; salt; black pepper; sea salt; chives

#potatoes#glaze#herbs#roasting#fondant potatoes

Learn how to make perfectly golden and tender fondant potatoes infused with garlic, herbs, and a rich, savory glaze. These elegant potatoes are first seared to form a crispy crust, then slow-cooked in butter and broth, finished with a flavorful reduction and fresh chives for a stunning side dish.

Ingredients extracted via AI

potatooilbuttergarlicrosemarythymebrothsaltblack peppersea saltchives

Procedure generated via AI

Cut the potatoes into thick slices about 3.5 to 5 cm and peel the edges.
Place the potatoes in a preheated pan with a little oil and brown them until a crust forms.
Turn the potatoes regularly to ensure they brown evenly on all sides.
Add butter, crushed garlic, rosemary, and thyme over the potatoes and let them gently cook for about 4 to 5 minutes.
Pour in the broth and add a pinch of salt, cover with a lid, and transfer the pan to an oven preheated to 180°C (350°F).
Bake the potatoes for 10 minutes, then brush them with butter and broth and return to the oven.
Continue baking for another 20 minutes, then check the potatoes’ tenderness with a knife.
Pour the remaining broth into a clean pan and simmer over low heat until it reduces to a glaze.
Return the potatoes to the pan with the glaze, season with black pepper, and sprinkle with coarse sea salt crystals.
Coat the potatoes with the reduced broth glaze and garnish with freshly chopped chives before serving.