Fondant Potatoes www.tiktok.com 50 mins Pick the duration units Minutes Hours Serves 6 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Cut potatoes into even cylinders using a cutter or knife. 2. Boil until tender. 3. Clarify butter by melting it in the microwave, letting it cool, then scooping out the milky residue. 4. In a pan, melt half of the clarified butter over medium heat. 5. Place potato cylinders in the pan, flat-side down, and brown for about 5 minutes. 6. Add crushed garlic, thyme, rosemary, and the rest of the clarified butter. 7. Add a small amount of warmed chicken stock to almost cover the potatoes. 8. Season with salt and pepper. 9. Cover with parchment paper and simmer over medium-high heat for about 40–50 minutes, or until the liquid has reduced and the potatoes are cooked. 10. Remove the parchment paper and cook for another 15–20 minutes, allowing the potatoes to caramelize and stick to the bottom of the pan. 11. Remove the potatoes carefully, allowing any extra liquid to evaporate. 1. Cut potatoes into even cylinders using a cutter or knife. 2. Boil until tender. 3. Clarify butter by melting it in the microwave, letting it cool, then scooping out the milky residue. 4. In a pan, melt half of the clarified butter over medium heat. 5. Place potato cylinders in the pan, flat-side down, and brown for about 5 minutes. 6. Add crushed garlic, thyme, rosemary, and the rest of the clarified butter. 7. Add a small amount of warmed chicken stock to almost cover the potatoes. 8. Season with salt and pepper. 9. Cover with parchment paper and simmer over medium-high heat for about 40–50 minutes, or until the liquid has reduced and the potatoes are cooked. 10. Remove the parchment paper and cook for another 15–20 minutes, allowing the potatoes to caramelize and stick to the bottom of the pan. 11. Remove the potatoes carefully, allowing any extra liquid to evaporate. Add Direction Ingredients 6 red skin potatoes 300 grams butter 1 pod chicken stock 200 ml water 3 garlic cloves 1 sprig thyme 1 sprig rosemary 1 pinch salt 1 pinch pepper - + - + - + - + - + - + - + - + - + Add ingredient Equipment knife cutter saucepan tongs Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
