Monday, May 17, 2010

Fondant Potatoes

This recipe is a great alternative to the traditional mashed potatoes. The process is much like potatoes au gratin, but instead of cream and butter, you'll use chicken stock. Salted butter foams more readily and fries at a higher heat than unsalted butter so the food caramelizes more quickly. Parboiling the potatoes in stock before sauteing enhances the flavor. This is one instance where it is quite acceptable to use a fresh stock substitute because the stock isn't as much of an integral part of the dish as it would be with other recipes.

2 lb. Potatoes
4 C. Chicken Stock
6 Tbsp. Salted Butter
5 Cloves Garlic
2 Sprigs of fresh Thyme
1 Sprig of fresh Rosemary
Salt & Pepper

Peel the potatoes and cut into thick slices (as big around as your finger - 1/2 ") Place in a pan with the chicken stock and bring to a boil. Turn the heat down and simmer for 10 minutes. You want the potatoes to be tender when pierced with a knife, but still firm and not breaking apart. Drain well. Save the stock for future use in other dishes. Never waste flavor.

Heat the butter in a heavy skillet until it starts to foam. Add the potatoes with the garlic and herbs. Cook for 5 minutes, then turn and cook for another 5 minutes. You want the potatoes to be golden. Discard the garlic and herbs. Season with salt and pepper and serve hot.

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