Fondant Potatoes Flavorful and Easy Side Dish Guide

Ingredients

• 6 medium Yukon Gold potatoes, peeled
• 4 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 2 cups chicken or vegetable broth
• 2 cloves garlic, crushed
• 1 sprig fresh rosemary
• to taste salt and pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the peeled potatoes into cylinder shapes, approximately 2 inches thick, ensuring even size for even cooking.
3. In a large, oven-proof skillet, heat the vegetable oil over medium-high heat. Once hot, add the potatoes and sear them on each side until golden brown, about 3-4 minutes per side. Remove the potatoes and set aside.
4. In the same skillet, reduce the heat to medium and add the butter. Allow it to melt and foam, then add the crushed garlic and rosemary, cooking for about 1-2 minutes until fragrant.
5. Carefully pour in the chicken or vegetable broth, then return the seared potatoes to the skillet. Season with salt and pepper.
6. Bring the broth to a gentle simmer, ensuring the potatoes are mostly submerged.
7. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
8. Remove the skillet from the oven, spooning some of the broth over the potatoes to keep them moist.
9. For an extra touch, you can broil them for another 2-3 minutes to achieve a crispy top.
10. Serve the fondant potatoes warm, spooning the flavorful broth around them for added moisture and taste.