Fondant Potatoes

Fondant Potatoes

6 medium russet potatoes

6 cloves garlic (Or more if you love garlic*)

4 Tbsp butter

1 tsp salt

1 tsp pepper

2 Tbsp avocado oil

4 sprigs fresh thyme

1 1/2 cups chicken broth

Peel potatoes. Trim the ends**, then cut each potato in half crosswise to make small cylinders. You should now have 12 flat potato rounds. Place the potatoes in a large bowl and cover with cold water. Let sit for 20 minutes at room temperature to remove excess potato starch. 

Preheat the oven to 400ºF. Lightly smash and peel garlic. Cut butter into 8 pieces

Drain potatoes and rinse with cold water. Pat dry with paper towel. Season potatoes with salt and pepper. 

Heat 2 Tbsp avocado oil in large oven-safe skillet over med-high heat. Add potatoes cut side down in a single layer and cook 6-7 mins, until golden brown. Flip potatoes using tongs and add garlic, butter, and thyme. Cook until butter begins to foam and starts to brown, 2-3 mins. Add chicken broth. 

Transfer skillet into oven and bake for 30-35 mins, until potatoes are fork tender and lightly browned on the sides. 

*The garlic is absolutely delicious after it is all cooked down, so if you love garlic, definitely add more.

**I tossed the cut ends of the potatoes in the pan when I added the garlic and thyme. They were also delicious and then you don't waste anything.