This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
The garlic is cooked long enough that it should be safe for those with GERD.
This recipe is safe for those who are sensitive to gluten.
"What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow." -A.A. Milne
If there is a good reason for you to make your own chicken stock, these potatoes are just that. You can use canned chicken stock, but choose carefully: you are best off using a no-salt-added version (Health Valley Chicken Broth and Saffron Road Traditional Chicken Broth are both good choices).
These potatoes are as French as you get. However, the place that you will most find them is in the U.K.. In England Fondant Potatoes are all over the menu in both traditional and modern restaurants. The combination of potatoes slow cooked to a creamy texture along with butter, salt, garlic, and chicken stock is really quite irresistible.
Note that it is key to keep the pan covered in the oven so the potatoes braise. They are more likely to hold moisture and will be creamier than if you cook them uncovered.
Servings: 4 | Serving size: 6 ounces potatoes
Cooking time: 90 minutes
This recipe can easily be multiplied and makes very good leftovers.
|4 medium||Idaho potatoes|
|4 quarts||ice water|
|1 Tbsp.||olive oil|
|2 Tbsp.||unsalted butter|
|2 cloves||garlic (thinly sliced)|
|1 tsp.||dried rosemary|
|1 cup||chicken broth|
|to taste||fresh ground black pepper|
Peel the potatoes and trim the ends by about 1/4 inch so that they are flat.
Cut the potatoes crosswise into 2 inch thick discs.
Place the potatoes in the ice water for 20 minutes. Remove and pat dry.
Preheat the oven to 325°F.
Place the olive oil in a large skillet over high heat.
Add the potatoes to the pan cut side down.
Cook for 5 minutes. Adjust the heat so the potatoes brown but do not burn. Shake the pan occasionally so that the potatoes do not stick to the pan.
Turn and cook for 5 minutes on the other side. Shake the pan occasionally so that the potatoes do not stick to the pan.
Add the butter and garlic.
As the butter melts, baste the tops of the potatoes.
Add the garlic, rosemary, and chicken broth.
Cover the pan and place in the oven for 45 minutes. Baste the potatoes about every 10 minutes.
Serve topped with the salt and pepper.
Serving size = 6 ounces potatoes
Servings = 4
Amount Per Serving
|Calories 200||Calories from Fat 27|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 4g||20%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 27g||9%|
|Dietary Fiber 4g||16%|
|Vitamin A 4%||Vitamin C 60%|
|Calcium 2%||Iron 6%|
|Vitamin K 5mcg||Potassium 700mg|