Snacks & Sides

Pommes Fondant Potatoes

A potato is a powerful thing in Joshua Weissman's hands.

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Pommes Fondant Potatoes
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Ingredients

  • 1 large russet potato
  • 3 Tbsp (45g) unsalted butter
  • 2 Tbsp (30g) canola oil
  • 2 sprigs thyme
  • ¼ cup (60g) chicken stock
  • Kosher salt and pepper to taste

Directions

  1. Preheat the oven to 425°F (218°C). While the oven is preheating, trim the ends off of the potatoes. Using a sharp knife or peeler, shape the potato into an even cylinder.
  2. Cut the potato in half crosswise, then place into a bowl with cold water to rinse the starch from the exterior.
  3. Heat canola oil in a cast iron pan set over medium high heat. Once hot and the oil is shimmering, pat the potatoes dry and begin searing in the pan. 
  4. Sear the potatoes until golden brown for about 4-6 minutes. Season with kosher salt and pepper. 
  5. Flip the potatoes and cook for an additional 4-6 minutes, or until the other side is also golden brown.
  6. Drain the oil from the pan, reduce the heat to medium, then add the butter and thyme to the pan. Using a large spoon, baste the potatoes for 2-3 minutes.
  7. Add chicken stock to the pan and place the pan in the oven. Cook the potatoes in the oven for 25-30 minutes, or until there is no liquid left in the pan and the potatoes are tender.
  8. Remove potatoes from pan and spoon butter from pan over top of the potatoes.

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