Cooking with Shonte. "Fondant Potatoes"

A classic French dish that’s both elegant and delicious. We’ll be transforming simple potatoes into something extraordinary, with a crispy golden crust on the outside and a melt-in-your-mouth, buttery center. Whether you’re cooking for a special occasion or just want to elevate your everyday meals, fondant potatoes are sure to impress. So, grab your ingredients, and let’s get cooking!”

Potatoes are anyone's best friend. Let's make them fancy shamcy and “Shontify” them so we can slay the plate!!

Recipe

Ingredients

2-4 Yukon Gold potatoes

Cookie cutter molds (round is the preferred), optional 

2 tablespoons of olive or avocado oil

2-4 tablespoons of salted butter

½ cup to 1 cup of chicken stock 

4-6 cloves of garlic, may use 1 tablespoon of already minced garlic in the jar

1 tablespoon of dried rosemary or a few sprigs of fresh rosemary

1 tablespoon of dried thyme or a few sprigs of fresh thyme

Salt and pepper

Chives and parsley as garnish, optional 

Healthy/Vegan Alternatives

Butter- vegan butter

Chicken stock- vegetable stock

Tools

Cast iron skillet, or regular skillet that can go into the oven

cutting board

Chef Knife

Baster or large spoon

Measuring cups and spoons

Round cookie cutter mold, optional

Vegetable peeler

Mincer 

Directions

Preheat oven to 450 degrees

Clean and rinse potatoes, peel them

Cut potatoes into round medallions about 1-2 inches thick, remember the thicker the potatoes the longer they will need to cook, to tenderize them.

Place cut and peeled potatoes in cold water to reduce browning, pat potatoes dry before cooking

Mince or chop fresh garlic, if you have fresh herbs, remove the leaves from the stem and roughly chop all herbs

Heat cast iron skillet on medium heat, then add olive oil 

Fry the potatoes on both sides til golden brown

Once you flip once, add butter to the pan, garlic,  thyme, rosemary, pepper, and heavily salt the potatoes 

Baste potatoes with the seasoned butter olive oil mix for about 3 min

Remove excess oil/butter from the pan, then add chicken stock, baste potatoes some more

Then place the skillet into the oven, cook for 15min or until tender, baste, and flip potatoes during the cooking process about every 2-3 min

Serve as a side dish to accompany any main protein or vegetable, salt more if needed, and sprinkle parsley or chives as a garnish. 

*Baste-pour fat or juices over (meat) during cooking to keep it moist.