Potato fondant, crispy on the outside and melting in the mouth! Try out this recipe from Kinga and elevate any main course to a more refined level.
Ingredients
- Potato – 6 pieces
- Salt – 0.5 teaspoon
- Black pepper – 0.25 teaspoon
- Olive oil – 2 tablespoons
- Butter – 60 g
- Fresh rosemary – 3 sprigs
- Garlic bulb – 2 cloves
- Chicken broth – 250 ml
- Spicy sun-dried tomato paste – 80 g
- 18% cream – 100 g
Preparation
Peel the potatoes and trim the ends so that the bulbs are cylindrical in shape, with a diameter of about 5 cm and a height of about 8 cm. Then cut each bulb in half to create 12 cylinders about 4 cm high. Drizzle each prepared potato with 1 tablespoon of olive oil on both sides, and sprinkle with salt and pepper.
Heat an ovenproof skillet and pour the remaining olive oil onto it. Arrange the potato cylinders on the hot skillet and fry them over medium heat for about 7 minutes on each side until they turn golden brown.
Add butter, rosemary, and whole garlic cloves to the sautéed potatoes. Once the butter melts, pour it over the potatoes, then pour the broth into the skillet and bring to a boil.
Transfer the skillet with the potatoes to a preheated oven and bake for about 30 minutes. After about 15 minutes of baking, pour the liquid from the bottom of the skillet over the potatoes.
Remove the rosemary sprigs from the skillet and serve the potatoes with a dollop of cream and spicy sun-dried tomato paste.
