Creamy Fondant Potatoes

These French Potatoes are a labor of love! it is absolutely amazing the creamy rich velvet texture on the inside with a perfect garlic butter crust on the outside.

INGEDIENTS

2 t vegetable oil

4 large potatoes, we used Russet/Idaho potatoes

1/4 teaspoon sea salt

1/8 teaspoon white pepper

1 stick unsalted sweet cream butter

3 garlic cloves, finely chopped or crushed

4 thyme sprigs

1 cup chicken broth, we made our own added two tablespoons of mixed herbs

1 tablespoon fresh thyme leaves

DIRECTIONS

• Preheat oven to 400°F

• Peel the potatoes and cut them into 3 sections of equal length, about 2 1/2 to 3 ounces each.

• Soaking the potatoes for about 5 minutes to remove starch from outsides; pat dry with paper towels.

• In a heavy-bottomed skillet set over medium-high heat, add the oil and when it is hot add the potatoes. Sprinkle the exposed side with salt and pepper and brown to a crisp, golden brown, about 3-4 minutes. Flip each potato cube over to the seasoned side and brown another 3-4 minutes to a golden color. Brown only the top and bottoms of each potato cube.

• Add the butter, garlic and thyme sprigs. Cook, stirring until the garlic is just fragrant. Add the chicken broth. Bring the liquid to a boil.

• Transfer the potatoes back into steel skillet

• Place the lid on and transfer to the preheated oven.

• Cook for 40-50 minutes or until tender when pricked with a knife.

Serve with sprigs of thyme and top with additional salt if so desired.

ENJOY!