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Fondant Potatoes | Recipe | Delish
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Say hello to Fondant Potatoes, aka the only way you should be making potatoes from here on out.
INGREDIENTS
3-4 large russet potatoes
1 tbsp. vegetable oil
2 tbsp. butter, cut into cubes
1 garlic clove, thinly sliced
3 sprigs rosemary
kosher salt
Freshly ground black pepper
1 c. chicken broth
1 tsp. Chopped rosemary, for serving
DIRECTIONS
1. Preheat oven to 450° F.
2. Peel potatoes and slice them into 2 inch thick slices. Season generously with salt and pepper.
3. In a large skillet over medium high heat, heat vegetable oil until hot. Add potatoes flat side down into oil and cook until golden, about 5 minutes. When golden, flip potatoes and add butter, garlic and rosemary. Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes.
4. Top with rosemary and serve.
FOLLOW for more #DELISH!
INGREDIENTS
3-4 large russet potatoes
1 tbsp. vegetable oil
2 tbsp. butter, cut into cubes
1 garlic clove, thinly sliced
3 sprigs rosemary
kosher salt
Freshly ground black pepper
1 c. chicken broth
1 tsp. Chopped rosemary, for serving
DIRECTIONS
1. Preheat oven to 450° F.
2. Peel potatoes and slice them into 2 inch thick slices. Season generously with salt and pepper.
3. In a large skillet over medium high heat, heat vegetable oil until hot. Add potatoes flat side down into oil and cook until golden, about 5 minutes. When golden, flip potatoes and add butter, garlic and rosemary. Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes.
4. Top with rosemary and serve.
FOLLOW for more #DELISH!
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