Ingredients:

  • 4 medium Yukon Gold potatoes (about 8 ounces / 225g each), peeled and trimmed into cylinders (approx. 2 inches/5cm tall)
  • 2 tablespoons olive oil (30ml)
  • 4 tablespoons unsalted butter (56g)
  • 2 sprigs fresh thyme
  • 1 clove garlic, lightly crushed
  • 1 cup (240ml) chicken or vegetable stock
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Peel and trim potatoes into cylinders. Season generously with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat. Add potatoes, flat sides down. Sear until golden brown on both sides (about 5-7 minutes per side).
  3. Add butter, thyme, and garlic to the pan. Once butter is melted and fragrant, pour in the chicken or vegetable stock.
  4. Bring the stock to a simmer, then reduce heat to low, cover the skillet (or transfer to an oven preheated to 350°F/175°C if your skillet isn't oven-safe). Braise for 20-25 minutes, or until the potatoes are fork-tender and the liquid has mostly reduced to a glaze. Baste the potatoes with the pan juices occasionally.
  5. Remove the thyme sprigs and garlic clove. Season the pan sauce to taste. Garnish with fresh parsley (optional). Serve immediately. Enjoy your delicious fondant potatoes!