POTATOES, "Fondant-style"


One of the many ways to make potatoes that works for a crowd, or a couple portions.



4 medium Russet Potatoes
Salt, Pepper, Coriander
1/4 cup butter
2 Tablespoons EVOO
2 cups bone-broth (drippings from meats, or purchased), heated

Place bone-broth into pot and warm to simmer. Set aside until you are ready to place potatoes into oven.

Cut potatoes as pictured, flat on top and bottom. Cut each potato into halves or thirds, depending on the size. You want each potato piece to be about 1 1/4 – 1 1/2 inches tall; and the potato should  still look like a potato. Brown in butter and oil until golden over medium high heat; place each potato piece on one flat side down into pan. Season now with Salt, Pepper & Coriander. When the bottom looks golden brown crusty, turn it over and brown the other flat side. (see color in finished picture).  After browning both sides, add the reserved bone – broth and cover. Place into 400°F oven about 25-35 minutes until tender. Remove to the plate. Spoon some brown butter and broth from the pan over potatoes;  and taste for salt. Adjust if needed.


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