Glazed Fondant Potatoes with Thyme & Garlic

Ingredients

• 8–10 medium Yukon Gold potatoes, peeled, trimmed and shaped into cylinders
• 100 g unsalted butter, cubed
• 200 g reduced beef stock
• 5 sprigs fresh thyme
• 5 cloves garlic cloves, thinly sliced
• 2 tbsp neutral vegetable oil, for searing
• 2 tbsp fresh chives, finely chopped, for garnish

Instructions

1. Peel the potatoes. Trim the top and bottom of each potato flat so each piece can sit securely on either cut side.
2. Use a vegetable peeler or small turning knife to smooth and round the sides, creating neat cylindrical fondant-style potato pieces.
3. Heat the vegetable oil in a heavy oven-safe skillet over medium to medium-high heat. Place the potatoes cut-side down and sear until deeply golden. Flip and brown the second side. Add a small portion of the butter during browning and baste the potatoes as it foams.
4. Reduce the heat slightly. Add the remaining butter, sliced garlic, and thyme. Cook for approximately 4–5 minutes, gently basting the potatoes while the butter becomes infused with the garlic and thyme.
5. Add enough reduced beef stock to reach approximately halfway up the sides of the potatoes. Bring to a gentle simmer. Swirl the skillet carefully so the butter and stock begin to emulsify.
6. Transfer the oven-safe skillet to a preheated 180°C / 350°F oven. Roast for 30–40 minutes. Every 10 minutes, carefully baste the potatoes with the butter-stock mixture. Flip the potatoes halfway through roasting. They are ready when a thin knife slides easily through the center with almost no resistance.
7. Remove the potatoes from the skillet and transfer them to a serving plate or tray.
8. Remove and discard the thyme stems and cooked garlic pieces from the skillet if desired. Place the skillet over low heat. Reduce the remaining butter-stock mixture until glossy and thick enough to lightly coat the back of a spoon. Spoon the glaze over the potatoes.
9. Finish with finely chopped fresh chives and serve hot.

Nutrition

Chef's Notes

- Choose potatoes that are reasonably similar in width so they cook evenly. - Do not rush the initial sear. The deep golden crust is one of the defining characteristics of fondant potatoes. - Maintain enough liquid during roasting to prevent the stock and butter from scorching. - If the pan becomes too dry before the potatoes are tender, add a small splash of additional stock. - The potatoes should be fully tender in the center, not merely browned outside. - Use an oven-safe skillet because the same pan moves from stovetop to oven.

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