What To Serve With Steak: Fondant Potatoes (+ More Great Sides!)

🧂 Ingredients

• 4 large russet potatoes
• each, salt & pepper

  (to taste)
• 2 tablespoon olive oil

  (extra virgin)
• 2 tablespoon butter

  (salted)
• ½ tablespoon fresh or dried chives

  (cut)
• 4 cloves garlic

  (optional)
• 2 cups chicken stock

  (or vegetable stock - ½ a 32 oz carton)
• ½ tablespoon fresh parsley

  (chopped - optional garnish)

Instructions

• 1 Before beginning, please see my recipe notes for a quick suggestion on the
  preparation of your russet potatoes.
• 2 To cut your potatoes, rinse potatoes and fill a medium bowl with cold water. Cut
  potatoes into your barrel shaped rounds (I used a round metal biscuit cutter and
  trimmed as needed to smooth out all sides) and place into the bowl of water.
• 3 Once all of the potato rounds are cut, allow the potatoes to soak in the bowl of
  water for about 5 minutes to remove the starch. Rinse again in cold water and
  pat the rounds dry. Then season with salt & pepper before transferring into your
  heated pan.
• 4 Preheat your oven to 425°F (218°C) and bring your cast iron skillet (or other
  heavy bottomed oven safe skillet) with olive oil to medium heat on the stove
  top.
• 5 Place cut potato rounds in your heated pan, and cook until golden brown, about
  4-5 minutes. Flip and cook the second side until also golden brown. Add butter
  and melt in the skillet, spooning over the first browned side of the potatoes.
  Add chives (and optional garlic cloves).
• 6 Pour the chicken (or vegetable) stock into the skillet with the potato rounds
  and transfer skillet to your preheated oven.
• 7 Cook the fondant potatoes for about 30 minutes, or until the 'white' portion of
  the middle has become more white and the potatoes are tender inside. *If too
  much stock has evaporated during cooking, add more as needed. You will want only
  a couple of tablespoons of the stock left over to serve with the fondant
  potatoes. **If there is too much stock left over when the potatoes are done
  cooking, remove the fondant potatoes to a plate and return the pan with stock to
  the oven to allow more stock to evaporate off.
• 8 Garnish with chopped parsley (or fresh herbs like rosemary or thyme) and serve
  with 2-3 tablespoons of the remaining chicken stock.

Nutrition Info