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These potatoes are in a class by themselves – and you can easily cook them

Potatoes are one of those rare foods I never get tired of. Boiled potatoes, mashed potatoes, hash browns, fries, potato wedges, potato salad, potatoes gratin… the possibilities with this humble vegetable are endless.

So when I came across this simple recipe, my stomach jumped for joy. By frying and baking potatoes with butter and chicken stock you get potato fondant, and it’s not just a fancy dinner party side dish—it’s unique combination of crispy outside and creamy inside also tastes heavenly.

Scroll down to see the recipe and share it with your potato-loving friends!

What you need:

2 tablespoons vegetable oil
3 russet baked potatoes (regular potatoes don’t work as well)
Salt and pepper
One pat of butter
Thyme
1/2 cup chicken stock

What to do:

1. Start by cutting both ends so that you get perfect cylinders.

Image Source: YouTube

2. Then place each potato on its end and cut the peels off with a knife.

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3. Turn each potato on its side and cut in half.

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4. Now take all the potato pieces and put them in cold water to remove some of the starch.

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5. After five minutes, place the potatoes on paper towels and pat dry.

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6. Heat the oil on high heat in a cast iron pan. Add the potatoes and lower the heat to medium/high.

Image Source: YouTube

7. Add some salt and pepper. When the potato pieces turn golden brown, turn them over.

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8. Wipe the remaining oil from the pan and add a pat of butter.

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9. Season with thyme and a little more salt and pepper.

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10. Throw the chicken stock in and place the pan in the oven, at 425F (220C) for 30 minutes.

Image Source: YouTube

11. Nice, right? Put you potatoes on a dish and let cool…

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12. … and spoon on some leftover butter. Crispy on the outside, creamy on the inside. So good!

Image Source: YouTube

Check out this video to go over the instructions again:

Feel free to share this recipe with all the potato lovers you know on Facebook!

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