New Fondant Potatoes – A Creamy Crusty Nail From The By

Every 1 time inwards a spell I last a nutrient want that similar a shot takes me dorsum to culinary school. Things similar aspic (not happening), larding a tenderloin (not happening), as well as pulled saccharide (sort of already happened) e'er carry me dorsum to those demos where the instructors fully admitted that we’d belike never purpose these skills, but since they were considered “classic techniques,” we’d lead keep to pass fourth dimension roofing them anyway. Sure, makes perfect sense.

This fabulous fondant white patato technique is a prime number example. Made them a few times inwards schoolhouse as well as loved them. Made them a few times at a hotel early on inwards my career as well as loved them. Haven’t made them since, as well as non just certain why. They sense of savour amazing, as well as every bit I crusade to brand clear inwards the video, the texture this method provides is dissimilar anything y'all top only roasting. The agency the crusty, crunchy edges outside, industrial plant alongside the uniquely rich as well as creamy within is really a magical thing. 

I only intend that we’re then used to the commons rotation of white patato side dishes; fried, roasted, mashed, etc., that it’s difficult to force ourselves to exercise a white patato recipe that has multiple steps. In fairness, the multiple steps are super easy, but still. Anyway, if you’ve never experienced the former basis awesomeness that is the fondant potato, I promise this video inspires y'all to try. Enjoy!

Ingredients for vi fondant potatoes:

2 tbsp vegetable oil

3 large russet potatoes (other varieties volition non run every bit well)

salt as well as pepper to taste

a knob of butter (a ii or three tablespoon size chunk)

4 thyme sprigs

1/2 loving cup chicken broth or stock, to a greater extent than if needed
*Roast at 425 F until tender, virtually thirty minutes

View the consummate recipe

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