Fondant Potatoes

Prep Time:10 minutes Cook Time:50 minutes Total Time:1 hour Servings: 8

Large cylinders of potatoes, crispy on the outside and melt in your mouth creamy on the inside, in a butter and garlic broth with aromatic herbs.

ingredients

4 large russet potatoes
1 tablespoon oil
3 tablespoons butter
4 cloves garlic, bashed*
1/2 teaspoon rosemary, chopped
1/2 teaspoon thyme, chopped
salt and pepper to taste
1 cup chicken broth, warm

directions

Heat the oil in a large pan over medium-low heat, add the potatoes and cook until golden brown, about 8-10 minutes, flip and cook the other side.
Add the butter and let it melt before adding the garlic, rosemary and thyme.
Season with salt and pepper to taste before carefully adding the broth.
Cover and simmer gently until tender, about 25-30 minutes.

Option: Use white potatoes or yellow potatoes.
Note: To bash the garlic, place the clove of garlic down on a surface, place the flat side of a large knife on top and push down on the blade a bit. This idea is to split the sides of the garlic a bit without flattening it.
Option: Instead of the chopped herbs, use a sprig of each and remove before serving. OR Use half as much in dried herbs.