Classic French Fondant Potatoes by Groovyfoodiess

Ingredients

• 4 russet potatoes
• 2 tbsp avocado oil (or high smoke point spray oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 4 tbsp unsalted butter
• 3 sprigs fresh rosemary
• 1 cup chicken broth
• 1 tsp flaky sea salt (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Trim the potatoes into uniform cylinders about 1.5 inches tall and 2-3 inches wide using a biscuit cutter or sharp knife until ready to serve.
3. Heat the avocado oil in an ovenproof skillet over medium heat and sear the potato rounds for 4-5 minutes per side until deeply golden brown.
4. Add the butter and rosemary sprigs to the skillet and baste the potatoes with the melting butter for 3 minutes.
5. Pour the chicken broth into the skillet around the potatoes and transfer the pan to the oven at 375°F until golden and cooked through, about 25 min.
6. Bake for 30 minutes, removing the pan at the 10-minute mark to baste the potatoes with the pan liquid before returning to the oven.
7. Remove from the oven once the stock has been fully absorbed, leaving only the butter, and baste one final time before sprinkling with flaky salt.