Fondant Potatoes Taste Like Ambrosia
Have you ever wanted baked potatoes that take way too many pointless, arbitrary, redundant steps to cook? Great!
Russet potatoes, washed and peeled (3)
Salt & Pepper (to taste)
Olive oil (1 tbsp)
Butter (2 tbsp)
Garlic, minced (2 cloves)
Rosemary (4 sprigs)
Whole peppercorn (1 tbsp)
Ground nutmeg (1 tsp)
Vegetable broth (3/4 cup)
Preheat oven to 400 °F.
Halve each potato and slice the edges so that they form a pretty polygonal prism. Rub them down with a healthy (heaping) amount of salt and pepper.
Heat oil in a cast iron skillet over medium heat. Place potato prisms flat-face-first into the oil. Don't stir, just let them sit and occasionally check the undersides for golden brownness (about 5 minutes).
Once golden brown, flip the potatoes to their other flat side. Add the butter, rosemary, peppercorn, and nutmeg to the skillet and stir around, avoiding knocking over the potatoes.
Add the vegetable stock and place in oven. Bake for 30-35 minutes or until middles are tender. Plate and serve.