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  • 1 "steam-in-bag" small red potatoes
  • kosher salt/pepper
  • 6 TBLS butter
  • 2 TBLS olive oil
  • 2 cloves garlic, sliced
  • 2 fresh rosemary sprigs
  • 1 1/2 C chicken stock
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I really kicked it “old school” and, a bit fancy the other night with this recipe for Fondant Potatoes. Not sure why I do not make Fondant Potatoes more often. Love the super crispy edges and tender inside this cooking method gives to an ordinary potato. Traditionally, russet potatoes would be used, however, I love red potatoes, so I used them. I also made life just a bit easier and used “steam-in-bag” potatoes. I microwaved them for just about five minutes. This reduced the roasting time tremendously, and also lent to a super rich and creamy inside. Serve them as a side with a juicy steak! Want a great steak recipe? Check out two of mine, Sous Vide Steak and The Perfect Steak.

a cast iron skillet of fondant potatoes

Preheat oven to 400 degrees. Place your “steam-in-bag” red potatoes in the microwave for about 4 to 5 minutes. Open bag and allow the potatoes to cool, just slightly. Cut off the end of each potato and peel with a knife. Try to get the potatoes as uniform in size as you can. For larger potatoes, you may be able to cut in half and use both halves. Heat up four tablespoons of butter and the olive oil in a cast iron pan. I love, love, love this one from Lodge…click here! Don’t have a cast iron pan on hand, no worries…use a non-stick skillet, then a baking dish for roasting.

Season the potatoes with kosher salt and pepper. Add the garlic and rosemary to the pan and allow the flavors to infuse for a minute or so. Remove and reserve the garlic and rosemary. Place the potatoes in the pan and allow them to brown on both sides. While the potatoes are browning, heat the chicken stock to boiling.

Once browned, remove potatoes and clean the pan. Place pan back on heat. Transfer the potatoes back to the pan. Be sure they are sitting up on one of the browned sides. Pour in the hot chicken stock. Place the garlic/rosemary back into the pan. Place a little pat of butter on each potato stack. Season with a touch more kosher salt/pepper.

Place in oven for about 15 to 20 minutes. The stock will cook off and the potatoes should be nice and browned on the outside, yet tender on the inside. These Fondant Potatoes make the perfect side dish. I served mine up with juicy filets and roasted Brussels sprouts. ENJOY!

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