Fondant Potatoes

1 hour to make. . Makes 6 Servings

INGREDIENTS

4 Russet Potatoes (2.5 lbsish)

2 tbsp Oil (I use Avocado Oil)

4 tbsp Butter

3 Cloves Garlic

4 Sprigs Rosemary

1 cup Broth

1 lemon

Kosher Salt

TOOLS & GEAR

Chef Knife

Tongs

Wide Shallow Skillet

Similarly Sized Casserole Dish

Large Sieve or Strainer

OPTIONAL 1.5 - 2 Inch diameter Baking Ring

Paring Knife

Splatter Guard

Juicer

Paper Towel

Step 1

FILL

the Casserole Dish 2/3 with cool water & a tablespoon of salt.

CUT

the ends off the potatoes and then into about 1.5 inch thick sections.

use the baking rings to cut out potato cylinders, or cut out manually

put each cylinder in the Casserole Dish to soak

SAVE

the potato ends and cut offs. put in a freezer bag and refrigerate or freeze

good for home fries, vegetable roast, or to add to a mash another time.

Step 2

LEAVE

Potato cylinders soaking for 10m

MEANWHILE

peel and crush Garlic

zest & juice the Lemon

remove the Rosemary leaves from the stems. keep the stems

finely chop half of the leaves and keep separate from the full leaves

put Oil in Pan & add Rosemary stems & 1 crushed Garlic clove

PREHEAT

the oven to 425 Fahrenheit

the Pan over a Medium-High burner

DRAIN

Potatoes using Sieve or Strainer & pat them dry with paper towel

Step 3

ADD

Potato cylinders to Pan with a flat cut side down for 5-7m until golden browned

MEANWHILE

pour Broth into Caserole Dish

add the butter whole

add full Rosemary leaves

add remaining Garlic cloves

add Lemon zest & juice

place in oven

FLIP

Potato cylinders with tongs with other cut side down for 4 minutes

(Note: BE GENTLE as potatoes will have softened)

MOVE

Potato cylinders from the Pan to the heated Casserole dish with Tongs

Note: BE MORE GENTLE as potatoes will have softened further)

RETURN

Casserole Dish to Oven for 30 minutes

Step 4

REST

Casserole Dish for 5m before plating

When plating, spoon some of the Buttered Broth over the Potatoes

Add a sprinkle of the finely chopped Rosemary leaves