Oregon Russet Potato Fondant

Oregon Russet Potato Fondant, courtesy of  Chef Leif Benson


  • 4 large Oregon Russet Potatoes,
  • 2 oz. Olive Oil
  • 1 oz. Butter
  • 4 sprigs fresh Thyme
  • 4-6 oz. Chicken Stock
  • Salt & Pepper, to taste
  1. Peel russet potato, slice into 2” thick rounds or use 2” round pastry cutter for a perfect shape. Using a peeler or paring knife trim edge of potato round at a 45 degree angle. Season potatoes with salt and pepper.
  2. Heat olive oil in sauté pan until very hot add butter. Place potato in pan and sauté until golden brown on both sides. Add Fresh thyme sprigs and cook for 5 min.
  3. Add chicken stock to potatoes, but no more than halfway up. Place into 400 degree oven for 10 to 15 min. Garnish with chopped herbs is desired.
  4. Serve with entré of choice. Also can be used as appetizer.


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