Potato Fondant

by on April 21, 2016
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  • 1 Idaho potato per person
  • 1 stick butter
  • Salt, pepper, EVOO


  1. Peel potato
  2. Cut two sides off so that you have a “steak”
  3. Season potato
  4. Pour about 2 TBL EVOO in a cast iron fry pan
  5. Fry in EVOO at about 365º until both sides are a golden brown
  6. Add a stick of butter to the fry pan and reduce heat to about 350º
  7. Monitor butter. It will foam, and should turn brown (beurre noisette) but should not blacken (beurre noir)
  8. When adequately browned, add 1-2 C chicken stock
  9. Add a sprig of rosemary and thyme and several cloves of garlic
  10. Simmer for about an hour
  11. Baste occasionally
  12. Cut on the bias and serve

Find more like this: Appetizers and Sides, Breads, Pasta, Potatoes, Starches

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