Large cylinders of potatoes, crispy on the outside and melt in your mouth creamy on the inside, in a butter and garlic broth with aromatic herbs.
Fondant potatoes are a classic side dish for any meal, including Thanksgiving! The basic idea here is that large pieces of potatoes are fried until crispy on the top and bottom, before being simmer in a buttery, garlic broth until they are melt in your mouth tender and creamy on the inside! The broth also has fresh rosemary and thyme added for aromatics that is fabulous with the butter garlic broth, all of which enhances the potato flavour without overwhelming it.
- 4 large russet potatoes, peeled and sliced into 1-1.5 inch thick cylinders
- 1 tablespoon oil
- 3 tablespoons butter
- 4 cloves garlic, bashed*
- 1/2 teaspoon rosemary, chopped
- 1/2 teaspoon thyme, chopped
- salt and pepper to taste
- 1 cup chicken broth, warm