Editing Culinary/Recipes/Fondant potato

[[Category:Recipes]]
[[Category:Side dishes]]
[[Category:French recipes]]
An elegant potato side dish with a crispy exterior and a creamy interior. Pairs well with a variety of main courses.

This recipe is for one serving.

== Ingredients ==

* 1 medium-sized potato (about 200g / 7 oz)
* 1 tablespoon (15ml) olive oil
* 1 tablespoon (15g) unsalted butter
* 1 garlic clove, crushed (optional)
* 1 sprig of fresh thyme or rosemary (optional)
* Stock (meat or vegetable)

== Method ==

* Peel the potato and cut it into a cylindrical shape with flat top and bottom. You can use a round cookie cutter or knife to shape it.

* Pat the potato dry with a paper towel.

* Preheat your oven to 200°C (392°F).

* Heat the olive oil and butter in an oven-safe skillet over medium heat. Once the butter has melted, add the potato to the skillet. Cook for 2-3 minutes on each side until lightly golden brown.

* If using, add crushed garlic and fresh thyme or rosemary to the skillet. Let them cook briefly until fragrant, being careful not to burn the garlic.

* Season the potato with salt and black pepper. Fill skillet with stock so that the potatoes are partially submerged in stock. Transfer the skillet to the preheated oven. Roast the potato in the oven for about 20-25 minutes or until it is tender on the inside (a knife should easily pierce through the potato) and has a golden-brown crust.

* Optional: To add extra flavour and ensure even cooking, baste the potato with the butter and oil mixture from the skillet during the roasting process.

* Remove from oven and serve on a plate, spooning any remaining butter and oil mixture from the skillet over the top.