SKILLET FONDANT POTATOES WITH GARLIC + THYME: Stand aside roast potato (but not …

SKILLET FONDANT POTATOES WITH GARLIC + THYME:
Stand aside roast potato (but not for too long because I really do love you still) – the fondant has been adorning the side of my roast the last few times and WOW are they a game-changer! Buttery and deeply flavoursome melt-in-the-mouth goodness, with a hint of garlic and thyme. I like to use désirée potatoes but other varieties should work well too. I also just peel small-medium sized ones and don’t bother using a fancy cutter (unless I’m having people over), it doesn’t change the taste and I quite like the rustic appeal! Fancy a fondant? Here’s how I make mine…:
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INGREDIENTS
3-4 peeled potatoes per person (depending on size)
1 tbsp cooking oil
Knob of salted butter (1 tbsp)
5-6 whole crushed garlic cloves
Pinch sea salt
Pinch cracked black pepper
750ml stock (chicken or veggie works well)
6-8 sprigs of thyme
Drizzle of extra virgin olive oil
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METHOD
1 – using a skillet or small oven-friendly pan, pour in the oil then add the peeled potatoes; seal all over until they start to take on a nice deep colour (about 10-15mins). Ideally you want to create at least one side with a nice golden crust. Add the butter, garlic cloves, salt and pepper half way through this process.
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2 – Pour in enough stock to nearly cover the potatoes – stand back, when you pour the first bit of stock into your pan it will bubble up quick, then settled back down to a hard boil. This was about 250ml of stock for my pan/potato size. Add the thyme and cook until stock has been absorbed. Rotate your potatoes then repeat this process with another 250ml stock. (This process only took about 15mins).
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3 – Whilst you’re running through step 2, pre-heat the oven to gas mark 6 (you may already have your roast going on in here so the potatoes can just join in the fun). Check for doneness to help you judge timings (your potatoes might be bigger than mine!) and then add the remaining stock and pop into the oven, mid-shelf. I drizzled mine with a little olive oil on top, but you could dot more butter to the top of each one if you’re feeling decadent! Cook until super soft in the middle and just held together nicely (20-25mins).