Fondant Potatoes
A steakhouse-worthy side that's easier than it looks: thick cylinders of Yukon Gold seared hard in a hot pan until deeply golden on both ends, basted with butter, garlic and thyme, then braised in the oven in vegetable broth until the insides turn creamy and meltingly tender. Crisp outside, almost buttery-soft within.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Fondant Potatoes, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
