Kentang Fondant (Fondant Potatoes)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 3 Kentang besar (6 sedang), 300-350 ml Kaldu ayam

• 3 sm Mentega, 3 Bawang putih-belah 2 memanjang

• Garam kasar, 3-4 tangkai Thyme/Rosemary+ekstra

• Lada hitam bubuk, 2 sm Minyak sayur/-Canola

Cara membuat

• Panaskan oven 200° C. Pastikan anda menggnakan kentang yang tak mudah hancur. Iris kedua sisi ujung kentang hingga didapatkan ujung2 yang flat/rata. Berdirikan kentang lalu bentuk sambil dikupas dari arah atas ke bawah untuk membuat kentang menjadi silinder yg seragam. Akan dibutuhkan 2 kentang fondant untuk setiap porsinya. Jadi jika kentang anda cukup panjang, potong menjadi 2 (setinggi 5-6 cm) hingga akan didapatkan 6 silinder kentang. Tetapi jika kentang anda pendek, biarkan utuh (butuh 6 kentang). Rendam kentang di mangkuk berisi air dingin selama ± 5 menit untuk menghilangkan pati dari sisi luarnya. Angkat & keringkan kentang.

• Panaskan pan tahan panas berdasar tebal (pan cast iron) dengan api besar. Tuangi minyak & tunggu hingga minyak mulai mendesis. Berdirikan kentang di pan (di sisi ratanya). Beri jarak yang cukup diantara kentang. Kecilkan api ke sedang-besar. Bumbui kentang dengan garam & lada yg banyak. Masak kentang sampai sisi bawahnya kecokelatan (5-6 menit). Gerak2kan sedikit kentang sesekali selama memasak dengan penjepit untuk mencegahnya lengket di dasar pan. Balik kentang ke sisi rata satunya. Masukkan mentega, bawang putih & thyme/rosemary ke pan. Biarkan mentega leleh lalu aduk dengan memutar2kan bawang & thyme untuk menyatukan aroma. Siram2 kentang dengan cairan mentega. Bumbui lagi kentang dengan garam & lada. Masak hingga mentega menjadi kekuningan. Tuangi kaldu, hingga kira2 sepertiga-setengah tinggi kentangnya terendam. Panaskan kaldu sebentar.

• Masukkan pan ke oven & masak selama 30-35 menit, sampai kentang empuk & dalamnya lembut (test tusuk dengan pisau tajam/tusuk lidi di salah satu kentang). Jika belum empuk, pangang lagi ± 5 menit.

• Atur kentang di piring2 saji & tuangi dengan sisa saus mentega di pan. Taburi atasnya dengan garam & hias dengan rosemary/thyme segar. Diamkan 5 menit sebelum disajikan.

Ingredients

• 3 large (6 Medium) Russet/Desiree/Maris Piper potatoes

• 300-350 ml Chicken broth, enough ground Black pepper

• 3 Garlic cloves-halved lengthwise, enough coarse Salt

• 3-4 sprigs Thyme/Rosemary+extra, 3 tbsp Butter

• 2 tbsp Vegetable oil/Canola oil

Directions

• Preheat oven to 200° C. Cut off ends of potatoes, so you have a good flat edge at either end. Stand potatoes on 1 end; run down a sharp knife to peel & form each potato into almost uniform cylinder. You‘ll need 2 fondant potato for each serving. So if your potatoes are long, cut each cylinder in half crosswise (5-6 cm long) to make 6 potato cylinders. If they are not long enough, keep them whole (you‘ll need 6 potatoes). Place potatoes into a bowl of cold water for ~ 5 minutes to remove starch from outsides. Remove & pat them dry with paper towels.

• Preheat a heavy bottom oven-proof skillet (cast iron) over high heat. Pour in the oil & wait until it shimmers slightly. Stand potatoes in the pan (flat side down). Make sure there are enough space between each potato. Lower the heat to medium-high. Generously season potatoes with salt & pepper. Cook potatoes until the bottom side golden-browned (5-6 minutes). Using a tong, move them around a little bit as you cook to prevent it from sticking. Flip potatoes over, to the opposite flat end. Add butter, garlic & Thyme/Rosemary sprigs into the skillet. Let the butter melt & then swirl it around for 1-2 minutes to infuse the flavour. Baste potatoes with butter. Season with more salt & pepper. Cook until the butter turns to golden in colour. Pour chicken broth into the skillet (should cover half third until halfway of the potato). Let the broth simmering for awhile.

• Put skillet into the oven & cook for 30-35 minutes, until potatoes are tender & creamy inside (insert a sharp knife/skewer into 1 of the potato). If they aren't tender, let it bake for ~ 5 minutes.

• Arrange potatoes on serving plates & spoon remaining butter from the skillet on top. Sprinkle with some salt & garnish with fresh thyme/rosemary. Let it cool for ~ 5 minutes before serving.

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