Fondant Potatoes
with garlic and rosemary
5 portions
30mThere are an awful lot of ways to cook potatoes. This is one I've come across more recently, and it's a winner. The texture is great, a little bit of crisp with a tender interior. the flavor of the garlic and rosemary is great too.
What you will need
medium yukon gold potatoes
2 tbsp butter
a sprig of rosemary
2 cloves crushed garlic
1/2 cup chicken broth
salt and pepper
(Nutritional facts 196 calories, 11.01 g fat, 22.26 g carbohydrates, 2.52 g protein, 11 mg cholesterol, 2003 mg sodium)How to cook
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Preheat oven to 450ºF
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You want to start with potatoes that are all of a similar size, close to the size of a lemon. Try to peel them neatly from tip to tip to keep a nice shape.
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Remove the narrowest tips on either side of each potato. Just remove enough to leave a flat and stable face.
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Slice those through the center, parallel to the flat faces and half way between. You should be left with chunks of potato shaped like a mesa.
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Warm some oil in a skillet. Cast iron is great for this. You need to be able to put the whole pan in the oven later.
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When the oil is heated to a shimmer, place the potatoes in the pan. Careful, that hot oil can splatter.
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When they're browned on one side, turn them over to brown the other side.
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Once the potatoes are browned on both sides, transfer to a paper towel to drain.
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Carefully pour the excess oil off into a safe container to cool before discarding.
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Add the butter, rosemary and garlic to the pan. As the butter bubbles away, the rosemary and garlic will infuse it. Using a large spoon, baste the potatoes with some of this flavored butter.
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