Chef Ben Leonard headed to Culinary Essentials in Ballard to show our host Gaard Swanson how to make fondant potatoes with gorgeous Yukon Golds from Washington Potatoes. They’re easy to make but a sure way to impress your guests!
Fondant potatoes
Serves four people
Time: 10 minutes prep, 45 minutes cooking
Ingredients
- 2 pounds Washington Yukon Gold potatoes, about 2 inches in diameter, peeled
- 2 tablespoons avocado oil, or other neutral flavored high heat oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 tablespoons unsalted butter, cold, cut into half-inch pieces, divided
- 4 garlic cloves, peeled and lightly crushed
- 4 to 5 sprigs fresh thyme
- 1.5 to 2 cups low sodium chicken or beef stock, more if needed
- Flaky sea salt, for finishing
Instructions
1. Preheat an oven to 450 Fahrenheit.
2. Trim a small amount off both ends of all the potatoes, creating a flat surface at the poles. Half all the potatoes through the equator to create two separate disks, each with two flat surfaces. If needed, trim any disks that need it so they are all as close to the same thickness as possible. This will ensure they all cook evenly.
3. Place a large sauté pan or skillet on the stovetop over medium-high heat and pour in the oil. Once the pan is hot, season the potatoes on one side with salt and pepper and carefully place them in the pan in a single layer, flat side down. Leave enough space between each one to allow for steam to escape, to promote better browning. Cook, checking occasionally and moving or swirling as needed, until all the potatoes are deeply and evenly golden brown on the bottoms, about 6 to 8 minutes.
4. As each potato finishes browning on the bottom side, season again with salt and pepper and then flip it. Once all of them flipped, reduce the heat to medium and add in 2 tablespoons of the butter along with the garlic and thyme. (Be careful as the fresh thyme will bubble and splatter when added to the pan.) Cook the potatoes on the second side until golden brown as well, reducing the heat as needed to ensure the butter doesn’t burn. Add the stock, using more if needed to ensure it goes about 3/4 of the way up the sides of the potatoes, and bring to a boil.
5. Place a lid on the pan, slightly ajar to allow a bit of steam to escape – or cut a round of parchment paper slightly smaller than the diameter of the pan and place it on the surface of the potatoes. Transfer to the oven and cook for 20 to 25 minutes or until the potatoes are soft all the way through and able to be pierced with a paring knife with very little resistance.
6. Carefully transfer the cooked potatoes to a large plate or platter and cover loosely with foil. Return the pan with the remaining cooking liquid to the stovetop over medium heat and bring to a heavy simmer. Cook, swirling or whisking occasionally, until it has reduced to that of a very thin gravy. Turn off the heat and quickly swirl or whisk in the remaining 2 tablespoons of butter until fully emulsified. Discard the garlic and thyme. Taste and adjust as desired. Uncover the potatoes, pour the sauce evenly over, and finish with a light amount of the flaky sea salt. Serve warm immediately.
Now you’re ready to host this holiday season or at least be the favorite guest at a potluck gathering.
For more potato recipes, nutrition facts, and information about potatoes, visit Washington State Potato Commission online. Follow them on Facebook here.
Culinary Essentials is located in the heart of Old Ballard at 5320 Ballard Ave NW.
The Washington State Potato Commission provided funding for this content.
