Fondant Potatoes

What you'll need:

For the potatoes:

• 5 large Russet Potatoes

• Graza Frizzle (for searing)

• 6 tbsp salted butter

• 3-4 Smashed garlic cloves

• Sprigs of rosemary and thyme

• ½ small shallot (sliced)

• ¾ cup chicken stock or broth

• Salt and pepper

Sour Cream & Chive Dip:

• ¼ cup sour cream

• 1 ½ tbsp fresh chives (chopped)

• ½ of garlic clove (grated)

• pinch of salt

• ½ tsp Graza Drizzle (plus more for topping )

Directions:

1. Prep Potatoes: Peel and slice the potatoes into 1-inch thick rounds. Use a cylinder cookie cutter for perfect shapes.

2. Soak: Place slices in cold water for about 20 minutes, then drain and pat dry.

3. Sear: In Graza Frizzle oil, for 3–5 minutes per side until golden on medium-high heat.

4. Add Flavor: Add butter, garlic, shallots, herbs, salt, and pepper to the pan. Baste the potatoes for 3-4 minutes on medium heat.

5. Bake: Pour in chicken stock, let it come to a simmer and bake at 425°F for 15–20 minutes.

6. Make the Dip: Mix sour cream, chives, garlic, salt, and a drizzle of Graza Drizzle.

7. Finish & Serve: Plate the potatoes, finish Graza Drizzle, some chives and flaky sea salt. Enjoy!

*Note: You'll have potato scraps and pieces left over. Don't toss them. Roast them, turn them into a quick breakfast hash, or use them anyway you like so nothing goes to waste.