Fondant Potatoes

Ingredients

• 4 large Russet Potatoes

• 4 tbsp vegetable oil

• Salt & Pepper

• 3 tbsp Butter

• 4 sprigs of Thyme

• 3/4 cup Chicken stock

Instructions

1. Pre-heat oven to 425°F

2. Cut off the ends of the potatoes and peel

3. Place the potatoes in a bowl of cold water for 5 minutes, remove and pat dry with paper towel

4. Place a skillet over a high heat and add the oil until it shimmers

5. Place the potatoes in the hot oil, and fry for 6 minutes. Season with salt and pepper

6. Flip the potatoes onto the opposite ends. Use paper town to remove the oil from the skillet. Add the butter and thyme

7. Use the thyme to baste the potatoes for 5 minutes

8. Pour in the chicken stock and transfer to the oven for 40 minutes