The British take on pan fried potatoes…..Delicious!
These potatoes are crisp on the ends and "Oh so creamy" on the inside. Let cool a bit before eating, as they will be very hot.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
✹INGREDIENTS: Serves 6 as a side dish
✹ 3 large whole russet potatoes
✹ 2 tablespoons high-heat-resistant vegetable oil
✹ salt and ground black pepper to taste
✹ 3 tablespoons butter
✹ 4 sprigs thyme, plus more for garnish
✹ ½ cup chicken broth, or more as needed
+ Preheat oven to 425ºF
1. Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder
in half crosswise to make 6 potato cylinders about 2 inches long.
2. Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
3 Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
4. Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black
5. Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
6. Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with
more salt and pepper. Pour chicken stock into skillet. **SEE COOKS NOTE**
7. Cook an additional 15 minutes for the stock to almost simmer away.
1. At this point, I like to toss some peeled baby carrots and snap peas into the broth and cook them as the broth is saturated into the vegetables.
NOTE: ALTHOUGH NOT THE EXACT RECIPE PRESENTED, THE VIDEO BELOW MIGHT BE OF HELP TO YOU.
U-TUBE VIDEO - HOW TO MAKE FONDANT POTATOES
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