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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fondant Potatoes Recipe

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This recipe for Fondant Potatoes is from The Whipkey Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/4 C Vegetable oil
14 Russet potatoes (or as many as you can fit in your cast iron skillet
Salt and Pepper to Taste
Knob of butter
Thyme, Basil, Oregano sprigs (or whatever you think will taste good)
1.5 C Chicken broth OR 3 bullion cubes with 2 C water

Directions:
Directions:
Preheat oven to 425

1. Peel and cut potatoes so they stand up on ends; cut in half

2. Let potatoes stand in salted water 5 - 10 minutes

3. Heat oil in skillet while you dry potatoes

4. CAREFULLY place all potatoes in skillet

5. Salt and pepper liberally

6. Flip potatoes when brown is dark golden brown

7. Use napkins with tongs to soak up oil from pan

8. Add knob of butter and use sprigs of herbs to paint tops of 'taters

9. When butter just THINKS ABOUT browning, add stock and reduce heat to medium; let cook 10 min

10. Remove entire skillet as is to oven; bake 30 min

NOTE: If liquid disappears in oven, add a bit more stock

Personal Notes:
Personal Notes:
Watch here: tiphero.com/fondant-potatoes/

BEST potatoes evah!

 

 

 

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