Try Chef John's classic and surprisingly easy technique to give russet potatoes a unique, creamy inside texture and a crunchy brown crust.
I love all of Chef John's recipes, and fondant potatoes is no exception! While a bit decadent in terms of fat content, these potatoes make a unique and luxurious side dish for a special meal. I served them alongside grilled king salmon for Christmas dinner, and it was a surprisingly great combination. I followed the recipe to the letter, and the one thing I will say is that mine needed closer to an hour in the oven (and I used about a cup of chicken stock total) for the insides to be cooked through and nice and creamy. I ended up having to stick them back in after removing them at 40 minutes, when my daughter tasted one and commented that it wasn't done yet. So be careful to make sure they are cooked through before serving them. I will say that the presentation on the platter with the flourish of thyme sprigs was quite striking! Great recipe, and fun to try to something new.
In all honesty, these potatoes take more work than I want to put into them. However, they are frigging delicious. The outside is so crisp and the inside of the potato has such a creamy + dreamy texture. I didn't know potatoes could be so creamy without butter and cream. These potatoes are amazing. HIGHLY recommended.
I made these according to the recipe; as a side for chicken piccata. I made it in my favorite cast iron skillet; (flea markets are a great place to find skillets!) Fantastic! Two comments: 1.) Do paint your potato tops with the thyme sprigs and butter, as recommended, and 2.) Scooch things around in the pan if you have hot spots. I did have one potato that was not as cooked as the others. Beyond that, pretty easy worry free recipe that just looks great on the plate!
I don't think that I've ever made a baked potato that tasted so good. They were so tender and soft, and flavourful. I made a couple minor changes. I used about 5 tbs of butter, 1 cup of a rich, thick, flavourful vegetable stock. I also put about 6 (although next time I would use more) cloves of whole garlic in the the potatoes and stalk while they baked. The garlic cloves were like little Perls full of flavour. Also, I was quite heavy handed(in a good way) with the salt, which paid off. I will definitely be making these again.
These were unique as well as great. The potatoes I had on hand were not the largest and therefore made for smaller than 2" cylinder a so I just adjusted my cooking time down a little and tested at 25 minutes and they were perfect. An iron skillet is indeed the best way to cook these. One more thing, they do retain their heat well.
I was skeptical and tempted to just get oil, butter, stock together with the potatoes in one step. Very glad I did not. The potatoes were delicious and they melt in the mouth. This will be part of my repertoire from now on. Thanks John for sharing