Rosemary Fondant Potatoes

I'm ready to win Master Chef with these fondant potatoes.

For one of my last recipes to give to you all, I’m going to share one that first appeared in Heartland Magazine back in 2017.

It was my first magazine recipe and I tried really hard to give readers something different than they would normally try on their own. I had been watching Master Chef (or Master Chef Junior) at the time, and I was fascinated with fondant potatoes. I had only ever heard of fondant as a type of icing for cakes, so I was really curious as to how these potatoes were made and why everyone was making them for Gordon Ramsey.

I wasn’t sure if I was actually going to make them right on the first try, but they turned out brilliantly. I used a cast iron skillet — mostly because it was the only oven-safe skillet I owned — and made sure the ends were evenly browned before popping them in the oven.

You definitely need a pair of tongs for this recipe, so you can rotate the potatoes after the first side is finished cooking. If you try to use forks or something else, there’s a high likelihood that you’ll splash yourself with oil or drop one of the potatoes.

Now, when I go off to write about new fancy restaurants that open in Louisville, I’ll actually know what fondant potatoes are and how they are made.

What have been your favorite Friday recipes? Email to let me know at haley.church@kokomotribune.com.

Rosemary Fondant Potatoes

Recipe adapted from cooktoria.com

Ingredients

4 large russet potatoes

2 tablespoons vegetable oil

2 tablespoons butter

2-3 sprigs fresh rosemary

1 cup chicken or vegetable broth

1 garlic clove (minced)

Salt and pepper

Directions

Peel the potatoes, cut off the ends and cut them into about 1 1/2 inch thick pieces. They should look like little cylinders. Pat the pieces with paper towel to remove the starch a little.

Preheat the oven to 450 degrees.

In a large, oven-safe skillet (I used cast iron), heat up the oil over medium-high heat. Place the potatoes into the skillet and fry for about 5-7 minutes until the potatoes turn golden-brown. Sprinkle them with some salt and pepper as they fry.

Flip the potatoes over and, as they cook, use a paper towel held with tongs to try to remove some of the oil from the skillet.

Add butter, rosemary springs and sprinkle with some salt and pepper again. Fry the potatoes in butter for about 4-5 minutes and add the chicken/vegetable broth. Transfer the skillet into the hot oven.

Bake for about 20-30 minutes, until the potatoes are cooked through. (Pierce one of the potatoes with a toothpick or a knife to check if they are cooked).

Garnish the potatoes with fresh rosemary springs, rub with minced garlic and cool slightly before serving. Enjoy!

Haley Cawthon can be reached at haley.church@kokomotribune.com or on Twitter @HaleyCawthon.

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