I really enjoy trying to find recipes that are different and unusual for my blog. Although the blog highlights simplicity in many recipes, the more intricate ones are always more fun. Sure, there are some that are not really that difficult, but I mostly post those for my readers that are still beginners.
My niece told me a long time ago (before youtube became so popular) that I should write a blog on how to properly cut an onion, because many of her friends did not know how. I honestly don’t remember learning how to cut an onion, I thought everyone just somehow knew. My friend was over when I was preparing dinner one evening and when she saw me peeling garlic, she was surprised to see how it was done. I was shocked myself when I realized it was not general knowledge.
Maybe someday I will start a series of “how to” posts. I have a few tricks up my sleeve that are unique to experienced cooks. In the meantime, I promise to keep doing my research and find recipes that I know you will enjoy.
This dish was a first for me. I have never seen potatoes made like this and I was eager to take a shot at it. I was more than ecstatic with the results. The potatoes are browned and caramelized beautifully on both sides, bringing a sweet crispness to them. The garlic infused oil intensifies their flavor even more. The chicken stock ensures that they are softened to perfection while baking them in the oven. My family just loved these extraordinary potatoes. These are perfect to serve for any holiday or family dinner.
This recipe is courtesy of Rockrecipes by Barry Parsons and will serve as many as you wish to impress!
Ingredients for Garlic Thyme Fondant Potatoes:
6-7 medium-sized russet potatoes
4 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste
3 garlic cloves, sliced
3 sprigs fresh thyme
1 1/2 cups low sodium chicken stock (boiling hot)
2 additional tablespoons butter
Choose a pan that will be the right size for the potatoes. You can use a 9×9 glass pan and peel and chop the perfect amount of potato to fit into it.
Once you have determined what pan you will be using, remove the potatoes and heat the baking dish in a 400° oven while you brown the potatoes.
Peel the potatoes and cut them into about 2-inch thick cylinders.
Cut off the rounded ends and try to keep all the potatoes pieces the same size.
Heat the butter and olive oil over medium heat in a cast iron skillet or non-stick saute pan.
Add the sliced garlic and sprigs of thyme.
Cook for just a minute or so to soften the garlic, then remove it from the pan along with the thyme.
Set aside.
Season the potatoes on both sides with salt and pepper and brown both ends of the potatoes until golden, about 3-4 minutes per side over medium to medium-high heat.
While you are doing this, heat the chicken stock to boiling.
Remove the heated pan from the oven.
Place the potatoes from the cast iron pan and fit them into the heated baking dish from the oven.
Tuck the garlic slices and thyme sprigs used to flavor the oil and butter between the potatoes.
Pour in the hot chicken stock just until the potatoes are half submerged.
Dot the top of the potatoes with a little bit of butter, then return the pan to the oven for about a half hour or until the potatoes are fork tender.
Serve immediately.
It’s that simple!
