Velvety Fondant Potatoes
These decadent potatoes have a crispy crust and creamy inside texture. The flavors of the ghee and chicken broth are absorbed throughout the potatoes with hints of garlic and thyme. This fan favorite is perfect for your dinner parties or for a simple night in.
Ingredients
- 6 medium russet potatoes
- 3 tablespoons avocado oil
- 3 tablespoons ghee
- 4 garlic cloves
- 3-4 sprigs fresh thyme
- ½ cup chicken broth
- Salt and pepper to taste
Instructions
- Scrub potatoes under cold running water then pat dry using paper towel.
- Cut ends off the potatoes and stand potatoes upright. Using a knife, peel from top to bottom creating uniform cylinders. Cut cylinders in half (crosswise) to make 12 potato cylinders, approximately 2 inches tall.
- Soak potatoes in cool water for 5 minutes to remove excess starch. Drain and pat dry.
- Preheat oven to 425°F.
- On the stovetop, preheat a cast iron pan to medium heat and add oil. Stand potatoes upright and cook about 5 minutes or until bottoms are browned. Flip and repeat on opposite end. Using a paper towel, blot excess oil from pan and turn off heat.
- Add ghee, whole garlic cloves, sprigs of thyme and lightly season potatoes with salt and pepper. Using the sprigs of thyme, brush ghee over potatoes. Cook for 2 minutes and then add chicken broth to the pan.
- Before transferring cast iron pan to oven, remove sprigs of thyme. Roast in oven for 30 minutes, adding additional chicken broth if pan becomes dry. Use knife to check that potatoes are tender.
- Cool slightly before serving and garnish with fresh thyme and flaky sea salt.
Notes
Tip: Russet potatoes work best since they crisp up nicely and have a light, fluffy interior to soak up maximum flavor. There should be hardly any chicken broth left in the pan after roasting.