Pomme Fondant
Ingredients Yield: 4-6 servings- 2 large Russet Potatoes, peeled
- 8-16 Sage Leaves, fresh
- 45g (3Tbsp) Butter
- 250ml (1c) Stock, of choice
Instructions
- Cut potatoes into 4 discs per potato. Inlay each potato on the presentation side with a sage leaf, press in firmly. Season with salt.
- In a skillet on medium high heat, add enough oil to coat the bottom of the pan.
- Sear the sage leaf side of the potato in the hot pan. Season the other side with salt as well.
- Once golden brown, flip the potatoes over, add the butter and sear the second side. Also season the tops of the potatoes again.
- Once second side has seared, add enough stock to come halfway up the sides of the potatoes.
- Bake in a preheated 425 degree Fahrenheit oven for 20-25 minutes or until tender. (Cooking times can vary depending on how the potato was cut).
- Serve while hot!
Check out the video!
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