Fondant potatoes with sweet potatoes
ByronTalbott · ♥ 6.9K likes · 290.9K views · 8 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2–3 whole russets
- 2–3 whole sweet potatoes
- 2 cloves garlic
- 2–3 sprigs rosemary
- 4–5 sprigs thyme
- 1½ cup chicken stock
With a sharp knife, round off the edges into a fairly cylindrical shape, trim top and bottom, cut in half, and keep them all about the same height; save the trimmings for soup.
- butter
Heat a large skillet or saucepan on high, add a few generous spoons of butter, and brown the potatoes with salt, black pepper, garlic, rosemary and thyme, at least five minutes a side, until light golden brown.
- salt
- fresh cracked black pepper
Pour in the chicken stock and put in a 400F oven for 20 to 25 minutes, until fork tender.
Optionally remove the sweet potatoes five to seven minutes before the others so they do not get mushy.
Braising in stock in the oven
Strain the stock into a saucepan and slowly reduce it.
Roast the tender potatoes again in a pan with another round of butter and aromatics, keeping the rosemary and thyme from browning; keep the heat up for a good brown color and baste the tops with butter.