Vegetables & sides

Fondant Potatoes

6 ingredients13 steps

Ingredients

• 6Yukon potatoes
• ¼ cupCanola oil
• 2 cupsChicken stock
• 1 tspItalian herbs
• Salt (optional for taste)
• Pepper (optional for taste)

Method

1. Preheat the oven to 425 °F and place a rack in the middle of the oven
2. Peel potatoes, cut in half, then cut off the ends to form a cylinder, about 2 inches long
3. Pat potatoes dry with paper towel
4. Place a heavy oven-proof skillet (such as a cast iron) over high heat
5. Add oil and heat until it shimmers lightly
6. Place the potato cylinders in the skillet and lower heat to medium
7. Pan fry potatoes until well-browned
8. Season with Italian herbs, salt and pepper
9. Flip potatoes to the opposite ends to cook
10. Season with more Italian herbs, salt and pepper
11. Pour chicken stock into skillet
12. Transfer skillet to oven and good until the liquid is absorbed and the potatoes are tender and creamy inside, about 60 minutes
13. If the potatoes are not tender, and ¼ cup more stock and let it cook for 10 more minutes