• Preheat your oven to 400°F (200°C).
• Peel the potatoes and trim the ends to create a flat surface.
• Cut each potato horizontally into 1-inch thick rounds.
• In a large oven-safe skillet, melt the butter over medium-high heat.
• Once the butter is melted, add the minced garlic and thyme sprigs, and cook for 1-2 minutes until fragrant.
• Carefully add the potato rounds to the skillet, arranging them in a single layer.
• Cook the potatoes for 5-6 minutes on each side, until golden brown.
• Season the potatoes generously with salt and pepper.
• Pour the chicken stock into the skillet, making sure it comes halfway up the sides of the potatoes.
• Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the potatoes are tender and the stock has reduced by half.
• Baste the potatoes with the reduced chicken stock halfway through the cooking process.
• Remove the skillet from the oven and let the potatoes rest for a few minutes.
• Serve the fondant potatoes hot, garnished with chopped fresh parsley.
These Fondant Potatoes are the epitome of elegance and flavor, perfect for any special occasion or as a luxurious side dish to impress your guests. Enjoy!
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