Fondant Potatoes – A Creamy Crusty Boom From The By

Every i time inwards a piece I become a nutrient wishing that straight off takes me dorsum to culinary school. Things similar aspic (not happening), larding a tenderloin (not happening), in addition to pulled carbohydrate (sort of already happened) ever carry me dorsum to those demos where the instructors fully admitted that we’d likely never run these skills, but since they were considered “classic techniques,” we’d cause got to pass fourth dimension roofing them anyway. Sure, makes perfect sense.

This fabulous fondant murphy technique is a prime number example. Made them a few times inwards schoolhouse in addition to loved them. Made them a few times at a hotel early on inwards my career in addition to loved them. Haven’t made them since, in addition to non precisely certain why. They gustation amazing, in addition to every bit I endeavor to brand clear inwards the video, the texture this method provides is dissimilar anything you lot become past times only roasting. The means the crusty, crunchy edges outside, plant alongside the uniquely rich in addition to creamy within is genuinely a magical thing.

I only intend that we’re then used to the commons rotation of murphy side dishes; fried, roasted, mashed, etc., that it’s difficult to force ourselves to exercise a murphy recipe that has multiple steps. In fairness, the multiple steps are super easy, but still. Anyway, if you’ve never experienced the former globe awesomeness that is the fondant potato, I promise this video inspires you lot to try. Enjoy!

Ingredients for six fondant potatoes:

2 tbsp vegetable oil

3 large russet potatoes (other varieties volition non piece of employment every bit well)

salt in addition to pepper to taste

a knob of butter (a two or three tablespoon size chunk)

4 thyme sprigs

1/2 loving cup chicken broth or stock, to a greater extent than if needed
*Roast at 425 F until tender, close thirty minutes

View the consummate recipe