Description
These Japanese Fondant Potatoes are crispy on the outside, melt-in-your-mouth buttery soft inside, and sauced in a sweet and savory miso maple brown butter sauce.
Ingredients
Units
Scale
- 2 lbs Japanese sweet potatoes (2 large or 3-4 medium)
- 2 tbsp vegetable or canola oil
- 3 tbsp butter
- 2 garlic cloves, halved
- salt
- pepper
- 3/4 cup vegetable stock
- 1 batch of maple miso brown butter sauce
- sesame seeds for garnish, optional
Instructions
- Pre-heat oven to 425 F (220 C) convection or 400 F (200 C) fan forced.
- Peel the potatoes and slice the ends off. Slice enough of the ends off so you have a good amount of surface area to ensure even cooking. Cut the potatoes into 1 1/2 inch thickness. Soak in cold water for 10 minutes to remove excess starch.
- Heat the oil in a cast iron skillet or oven safe pan over to high heat. Pat the potatoes dry and then place the potatoes in the pan and cook for 5 minutes, or until golden brown. Move them around a bit half way to ensure they don’t stick to the pan. Season with sprinkle of salt and pepper.
- Flip the potatoes and cook for another 5 minutes.
- Use paper towels to blot excess oil out of the skillet.
- Add the butter and garlic to the pan between the potatoes. Let the butter melt and fizzle a bit to let the garlic flavour infuse. Baste all the potatoes with the butter.
- Remove garlic and pour in vegetable stock. Season the potatoes with salt and pepper.
- Place into the oven and cook for 40 minutes or until tender. If at any point the pan looks dry, add a bit more hot stock, enough to coat the pan.
- Remove from oven. Place on a serving dish and drizzle with the miso maple brown butter sauce. Add sesame for garnish if desired. Enjoy!!
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Side dish
- Method: Fondant
- Cuisine: French