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Black Garlic Fondant Potatoes

Russet potatoes, peeled, cut into 1.75’ thick rounds
Fresh thyme
Black Garlic
Good quality butter
3 cups chicken stock (Homemade is best)
Salt & Pepper
Crème fraiche
Caviar

-Preheat oven to 350
-Cut and shape potatoes as seen in video. Store in water for 20 minutes.
-Pass the black garlic through a sieve/tamis or mash with a fork if needed
-Combine black garlic with 1/2 cup chicken stock to make a paste
-In a 3.5qt sauteuse sear the potatoes on both sides until golden brown. Add thyme and 4Tbsp good quality butter
-Baste the potatoes for 4-5 minutes
-Add the black garlic paste. Once melted continue to baste for 3 more minutes.
-Add the rest of the chicken stock, cover the potatoes with parchment. Bake for 45 minutes or until fudgy in the center
-Serve with crème fraiche, caviar, and chives to really elevate the dish

Cookware: @hestanculinary

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