Garlicky Herb Fondants

Garlicky Herb Fondants

Prep Time: 15 Min
Cook Time: About 1 Hour

Yields: 4 Side Servings

What You Need

• 5 good sized Yellow Potatoes
• 2 + 2 Tbsp. Unsalted Butter, divided
• Good Drizzle EVOO
• 4 - 5 sprigs Fresh Thyme
• 1 Tsp. Red Pepper Flakes
• 3/4 C White Wine ( I used a local Ontario Pinot Grigio)
• 1 1/4 C Plant-Based Chik'n Broth (sub veggie broth if needed)
• 9 - 10 cloves Garlic (see recipe)
• 1/2 Red Onion, chopped
• Handful Fresh Basil leaves, torn
• Fresh Parsley
• 3 Tsp. Pepperoncini In Oil
• Himalayan Salt & Cracked Pepper
• GARNISH - Fresh Dill, Crumbled Feta Cheese

Notes

• For the garlic, you want as many cloves as you have potatoes so that you can smash the creamy garlic on each potato. You could certainly add more for extra flavour.
• For the herbs, as much parsley as you desire. I was shoving handfuls with the stems also in to the skillet.
• I happened to have fresh dill handy which is what I went with for garnishing. If you don't have it, don't rush to buy it! Just finish with fresh parsley instead.

Directions

• Get your oven preheating to 400 F
• Slice the ends off of your potatoes so that they will lay flat and then slice them in half, leaving you with two equal sized, round pieces of potato. Each medallion should be approximately 1 1/2 " thick. I ended up with one potato that was simply too small and had to manipulate it in to one piece which only left me with 9 fondant potatoes.
• Add 2 Tbsp. butter, good drizzle EVOO, thyme sprigs, and red pepper flakes, to a large 12" skillet set to about medium heat. Once heated, nestle your potatoes in to the skillet and season each one with salt & pepper. Let the potatoes sear in the skillet until golden and crisp, about 5 - 7 minutes. If your skillet is rapidly sizzling, reduce heat if needed. Carefully flip your potatoes and continue on the second side until golden brown.​

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• Pour in your wine and back up as it is going to bubble pretty rapidly until it calms down. If you have a splatter guard, use it because things are going to be bubbly and splattery lol. Let the wine simmer off until reduced almost entirely, about 4 minutes or so. Turn off the heat. Pour in the broth, dollop the pepperoncini, red onions, garlic cloves, fresh parsley, and basil around the skillet. Season liberally with salt and with the remaining two tablespoons butter, chop it in to cubes and nestle the cubes around the skillet.​

• Place the skillet in to the oven to bake for 35 - 40 minutes until potatoes are silky and tender. Use a sharp knife to pierce one and it should glide through. Remove your skillet to wire cooling rack for 5 minutes or so.
• Garnish your skillet with crumbled feta and fresh dill.
• For service, don't waste those gorgeous cloves of garlic. When I served up my taters, I seasoned them with a pinch of salt and smashed a silky clove of garlic on each one. Absolutely delicious you guys! ENJOY!

HAPPY VEG