Fondant Potatoes

Step 1: Prepare the Potatoes [00:00]

Peel the Yukon Gold potatoes and cut them into pieces that are just over an inch thick. Make sure they are all the same thickness for even cooking.

Step 2: Shape the Potatoes [01:00]

Use a turning knife or peeler to round off the edges of the potatoes to prevent them from overcooking and becoming mushy.

Step 3: Sear the Potatoes [02:30]

Heat a pan with a little plain oil over medium heat. Place the potatoes in the pan to sear them, looking for a deep golden color. Flip them to ensure even browning.

Step 4: Add Butter and Aromatics [03:30]

Once the potatoes are golden, add a bit of butter, slices of garlic, and sprigs of thyme to infuse flavor into the fat and stock.

Step 5: Add Stock [04:00]

Pour in the beef stock, ensuring there is enough to reduce and glaze the potatoes. Turn the heat down and cover the pan.

Step 6: Bake in the Oven [04:30]

Transfer the pan to an oven preheated to 180°C (356°F) and set a timer for 10 minutes.

Step 7: Check the Potatoes [04:40]

After 10 minutes, check the potatoes. If they are still firm, baste them and return them to the oven for another 15 minutes.

Step 8: Final Check [05:00]

After a total of 27 minutes, check the potatoes again. If they are not soft enough, flip them and continue cooking, adding water if the stock reduces too much.

Step 9: Finish the Sauce [06:00]

Once the potatoes are cooked, remove the thyme and garlic. Season the glaze with salt and pepper, and give the potatoes a final glaze.

Step 10: Serve [06:40]

Plate the potatoes and garnish with chives for presentation. Enjoy your beautifully cooked fondant potatoes!