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FONDANT POTATOES aka MELTING POTATOES

Think scallops of the potato world – perfectly seared tops and golden bottoms on the outside and melting tender flesh on the inside, infused with intense flavor from roasting in a buttery stock.

4- 8 russet potatoes
FRESH ground sea salt and black pepper
2 tablespoons avocado or (neutral) oil
2 tablespoons unsalted butter, cut into 1/2″ cubes
6 thyme sprigs
1 cup homemade chicken bone broth

• Preheat oven to 400°.
• Carve cut each potato into cylindrical rounds of even size so you have short scallop sized pieces.
• Pat potatoes dry.
• Place in a large bowl and toss with half the oil plus all the salt and pepper.
In an ovenproof heavy
• based skillet, heat the remaining oil over medium high heat.
• Add the potatoes and sear each side for 5-7 minutes until golden.
Add butter and thyme.
• Once butter is melted, spoon the butter over the potato to baste.
• Add stock, bring to a SLOW boil.
• Transfer to the oven and bake for 30 minutes until the potatoes are tender, basting half way or as needed. Your stock will be absorbed by the potato making your potatoes tender and fluffy.

• Baste one last time then serve immediately!