Fondant Potatoes 

Servings: 6

Total time: 1 Hour

INGREDIENTS

4 large russet potatoes, peeled, sliced to 1-inch thickness and cut with a 2-3-inch round cookie
cutter
2 teaspoons Diamond Crystal Salt Co.^™ Kosher Salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
4 teaspoons chopped fresh thyme, plus more for garnish
2 teaspoons chopped fresh rosemary
1 cup vegetable broth

DIRECTIONS

Preheat oven to 400°F. Pat potatoes dry with paper towels and season with kosher salt and
pepper.
Heat oil in a large skillet over medium heat. Fry potatoes in batches until edges are crispy and
golden-brown, about 3-4 minutes per side. Reduce heat to medium-low and stir in butter, thyme
and rosemary. Spoon butter and herbs over potatoes to infuse their flavors, about 2-3 minutes.
Pour vegetable broth over potatoes and transfer skillet to oven. Bake until potatoes are
fork-tender and majority of liquid has evaporated, about 30-35 minutes. Remove skillet from oven
and allow to cool about 10 minutes. Garnish with additional thyme and serve.