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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fondant Potatoes Recipe

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This recipe for Fondant Potatoes, by , is from LeBlanc Family 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!

Contributor:  
Contributor:  
Janice Rudd

Category:
Category:

Ingredients:  
Ingredients:  
4 large russet potatoes
1 tbsp. vegetable oil
2 tbsp. butter, cut into cubes
1 garlic clove, thinly sliced
3 sprigs rosemary
Kosher salt
Freshly ground black pepper
1 c. low-sodium chicken broth
1 tsp. Chopped rosemary, for serving

Directions:
Directions:
Preheat oven to 450 F.
Peel potatoes and slice them into 2 inch thick slices. Season generously with salt and pepper.
In a large skillet over medium high heat, heat vegetable oil until hot. Add potatoes flat side down into oil and cook until golden, about 5 minutes. When golden, flip potatoes and add butter, garlic and rosemary. Let other side of potatoes get golden, 5 more minutes. Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes.
Top with rosemary and serve.

 

 

 

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