Pommes Fondant
These potatoes(known in the U.S. as fondant potatoes), are simple, rustic, and melt-in-your-mouth delicious. The perfect side to a warm wintery meal.
INGREDIENTS:
4-6 Yukon gold potatoes (or any yellow waxy variety), medium to small
3 T vegan butter
2 T neutral oil
2 C vegan chicken stock, hot ( I like Better than Bouillon No Chicken Base/ 2 cups = 2 tsp bouillon + 16 oz. hot water)
2-3 cloves of garlic (whole, slightly smashed to remove skin/paper)
2-4 sprigs of fresh thyme
kosher salt (about ¼ tsp. - ½ tsp.)
freshly cracked pepper
You will need:
Large pan (oven-safe)
Potato peeler
Knife
POTATO, PATAT-O
Vegan butter, stock, and time make these potatoes crisp, melt in your mouth dreamy.
DIRECTIONS:
Preheat oven to 400°
Peel potatoes, then rinse and dry.
Cut off round ends so that ends are flat and will be able to brown on both ends. You want the potatoes to be about 2 1/2” high (from cut end to cut end). If you want perfectly round potatoes, you can use a cookie cutter to cut rounds.
Heat a large oven-safe pan to medium-high heat. Once hot, add the oil to heat.
Place the potatoes cut side down into the heated oil and let cook for 3- 5 minutes or until golden brown.
Flip potatoes and add butter, garlic, and thyme sprigs. Baste potatoes with butter mixture and continue to brown potatoes for another 5 minutes or until bottoms are golden brown.
When done, add the hot stock, sprinkle potatoes with salt and fresh cracked pepper, and move the pan to the oven to continue cooking.
After 15 minutes, rotate your pan in the oven and baste with butter and broth. Also, check that the garlic isn’t burning- if it is, go ahead and remove the cloves.
At the 30 minute mark, stick the potatoes with a knife and baste with butter and broth- go ahead and rotate the pan again to ensure even cooking.
From here on out, keep checking your potatoes for doneness and continue to baste about every 15 minutes- total cooking time should be around 1 hour, depending on your oven.
Your potatoes are done when a knife slides easily into them and the butter-broth mixture has browned, thickened, and reduced.
Serve warm, with some broth poured over the top and fresh sprigs of thyme.
