Fondant Potatoes

Fondant Potatoes

Ingredients

3 Russet Potatoes
3 Tbsp Butter
5-6 Sprigs of Thyme
3 Garlic Cloves, Smashed
1 Cup Chicken or Vegetable Stock
Neutral Oil, I used Avocado Oil

Crème Fraîche Topping
1/2 Cup Crème Fraîche
2 Tbsp Whipped Cream Cheese
Pinch of Salt

Additional Garnishes
Chives
Caviar

Instructions
〰️ Preheat oven to 400 F.
〰️ Peel russets and cut crosswise into 1.5” pieces. Use a cookie cutter to cut them into clean, flat-sided little potato rounds. Alternately, you could skip the cookie cutter and keep the russets in more rustic looking oval pieces . . .just account for longer cooking time in the oven.
〰️ Preheat an oven safe pan over medium heat. Once hot, add a generous amount of neutral oil then place potato rounds in. Cook for 2 minutes or until a light sear occurs then flip.
〰️ Shake your pan a little to ensure your potatoes are not sticking to the pan. Add in 3 tbsp of butter, 3 smashed garlic cloves, and 5-6 sprigs of thyme. Once the butter starts to foam aggressively, baste the potatoes.
〰️ Add in 1 cup of chicken stock and bring up to an aggressive simmer. Pop the pan into the oven on the middle rack for 35-40 minutes, or until potatoes are fork tender but crisp on the outside. Doneness is a personal preference, I like mine a little light.
〰️ While the potatoes are cooking, mix together 1/2 cup of crème fraiche, 2 tbsp of whipped cream cheese, and a pinch of salt. Place in a piping bag and chill in the fridge.
〰️ Once the potatoes are done, place them on a wire rack to cool for 10 minutes. Then top with crème fraiche mixture then caviar and chives.
〰️ GRUB!