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Pommes Fondant (Fondant Potatoes)

Serves 4


4 Russet Potatoes, washed

½ stick of unsalted butter

2 Tablespoons avocado, canola, or vegetable oil

1 Tablespoon Pro Seasoning All Purpose

3 whole cloves of garlic

2 Sprigs fresh Thyme

2 cups chicken stock, Butcher’s Bone Broth brand suggested

Method of prep:

Preheat oven to 350 degrees

Peel potatoes and cut into 1 to 1.5 inch cylinders.  I use a biscuit cutter with a hand for this.  You can also trim them by hand.  They should look like huge sea scallops.  Place the cut potatoes in a bowl of cold water as you’re cutting.  Potatoes must be covered with water in order to prevent browning.  Preheat cast iron skillet over medium high heat.  Add oil to the pan.  Strain potatoes and dry with paper towel.  It is really important to make sure they are completely dry.  Sprinkle the tops with some of the Pro Seasoning All Purpose.  Place the rounds into the pan seasoned side down.  Next, sprinkle the unseasoned side of the potatoes with Pro Seasoning.  Cook the potatoes over medium heat until a thick brown crust is developed.  Flip the potatoes over and reduce heat to medium low.  Add the butter to the pan.  Once it is melted and foamy, add the thyme and garlic.  Baste the potatoes with butter for 1 minute.  Add all of the chicken stock to the pan and roast uncovered for 20-30 minutes or until fork tender.  Taste the liquid for seasoning and adjust as needed.  Spoon sauce over potatoes when serving. 

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