Fondant potatoes

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Sauteed potatoes seasoned with thyme, rosemary and sage leaves are plated with an additional spring of rosemary. Photo by Kaity Chaikowsky.

These potatoes add a delightful element to any dinner while using staple ingredients. Preparing  the potatoes with plenty of butter and a good sear, like a steak, extracts their maximum flavor and creates a tender masterpiece out of a humble spud. The garlic and herbs add their notes to the symphony of cuisine pouring out of your kitchen. Perfect this dish and you can feed people well for years to come.  

Ingredients:

5 large potatoes

8 tablespoons of butter

½ cup of chicken stock

2 sprigs of thyme

1 sprig of rosemary

3 sage leaves

5 cloves of garlic, peeled and lightly crushed

Salt

Pepper

Procedure:

  1. Peel potatoes and slice in half widthwise. Slice the rounded tops off of the two halves so that the potatoes are now roughly round disks 1 ½ inches high with a flat top and bottom. Season the top side of the potato disks.
  2. Preheat oven to 400 F.
  3. Heat the butter in a large oven safe saute pan and once it bubbles place the potatoes in the pan season side down. Season the other side of the potatoes with salt and pepper and place the sage, rosemary and thyme in the pan.
  4. Add the garlic and continue to cook potatoes until golden brown.
  5. Flip the potatoes, add the chicken stock and bring to a hard simmer.
  6. Transfer pan to the oven and allow to roast for 20-30 minutes or until tender.
  7. Remove from oven, transfer potatoes to a serving platter and serve with remaining pan juices spooned over the top.

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