Side dishe for 8

Fondant Potatoes

Name: Fondant Potatoes
Total time: 60 min
Yield: 8 servings
Cuisine: French
Ingredients: 4 x 400g/14 oz large floury potatoes; 3/4 tsp cooking salt / kosher salt; 1/2 tsp black pepper; 2 tbsp extra virgin olive oil; 3 tbsp / 50g unsalted butter; 6 sprigs thyme; 1 cup chicken stock / broth

$1.83for 460 minServes 8

Thick potato rounds are browned in oil and butter, then roasted with thyme and stock until tender.

Photo: recipetineats.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Potatoes, 1.75 lb$0.99/lb typical	1.75 lb	$1.73Typical price
	Butter, 1.5 oz$0.40/oz typical	1.5 oz	$0.60Typical price
	Mint, 0.25$1.99 each typical	0.25	$0.48Typical price
	Broth, 8.25 oz$0.07/oz typical	8.25 oz	$0.58Typical price
Total for the servings shown		$3.67

Swaps

Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Salt and pepperCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

60 minstart to table
Mediumdifficulty
8servings as written
$typical cost tier

French Budget Side dishes

Typical price

$0.46 per serving$1.83 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

4 x 400g/14 oz large floury potatoes
3/4 tsp cooking salt / kosher salt
1/2 tsp black pepper
2 tbsp extra virgin olive oil
3 tbsp / 50g unsalted butter
6 sprigs thyme
1 cup chicken stock / broth

Steps

Heat the oven to 400 F and cut the potatoes into thick, even cylinders or rounds.
Season the potatoes with salt and pepper, then brown them in the oil in a large oven-safe skillet over medium-high heat for 5 minutes per side.
Add the butter and thyme, then cook for 2 minutes while spooning the melted butter over the potatoes.
Pour the stock into the skillet and bring it to a simmer.
Roast for 35 minutes, until the potatoes are tender and the stock has reduced.