I love potatoes, and I feel like they’ve gotten an unfair rap over the years. Potatoes are a source of fibre (some of this is resistant starch, which feeds our good gut bacteria!), and vitamins and minerals. They’re also delicious and satisfying.
What’s there not to love?
I make potatoes several times a week, but these fondant potatoes are special. I make them with Ontario Yukon Gold potatoes (the Yukon Gold was actually first bred in Ontario!), which are versatile and flavourful. Storage tip: never keep potatoes in the fridge! They love cool, dark spaces with good air circulation.
These potatoes are creamy and incredibly tender. Fondant potatoes aren’t difficult to make, but they look impressive, with their cylindrical shape and browned edges.
Note: this recipe uses stock, not broth. Stock is richer and will give the potatoes a richer flavour.
- 5-6 Yukon Gold potatoes, peeled
- 1.5 cups Chicken stock (not broth)
- 2 tablespoons neutral oil like canola or grapeseed
- 4 tablespoons butter (either salted or unsalted - adjust salt in recipe to taste)
- 5 whole garlic cloves
- 3-4 sprigs of fresh thyme to garnish
- Salt and pepper
- Preheat oven to 375F.
- Cut the potatoes into a cylindrical shape by first cutting off their ends, then slicing them in half widthwise.
- On the stovetop, heat oil in a cast iron pan (or a Dutch oven). Place the potatoes into the pan. Season with salt and pepper, then brown on each side, turning once.
- Add stock and butter to the pan, allowing the butter to melt and basting the potatoes with the liquid.
- Place the garlic cloves into the liquid with the potatoes, then put the pan into the oven and roast until potatoes are soft.
- Season with fresh thyme and salt and pepper. The garlic cloves will be soft and mild, spread them onto the cooked potatoes for a delicious flavour bomb!
Recipe by Abby, RD