FONDANT POTATOES WITH DILL AND SHALLOT

(serves 4)

INGREDIENTS

4 large russet potatoes, peeled and cut into 2-inch thick rounds

4 Tbsp unsalted butter 2 shallots, finely chopped 2 cloves garlic, minced

1 cup chicken or vegetable broth

1 tsp fresh dill, chopped

Salt and black pepper to taste Fresh dill sprigs for garnish (optional)

PREPARATION

1. Start by preparing the potatoes. Peel them and cut into thick, even rounds, about 2 inches thick.

2. In a large skillet or frying pan, melt the butter over medium-high heat. 3. Carefully add the potato rounds to the skillet in a single layer, making sure they lay flat.

4. Cook the potatoes without stirring for about 5 to 7 minutes or until the bottoms turn golden brown.

5. Flip the potato rounds using a spatula.

Cook the other side for another 5 to 7 minutes or until it’s also golden brown.

6. Reduce the heat to medium and add the finely-chopped shallots and minced garlic to the pan with the potatoes. Sauté them for about 2 to 3 minutes, or until they become fragrant and slightly softened. 7. Pour the chicken or vegetable broth over the potatoes. Season with salt and black pepper to taste.

8. Cover the skillet with a lid and let the potatoes simmer gently for about 20 to 25 minutes, or until they become tender and can be easily pierced with a fork. Check occasionally and add more broth if needed to prevent sticking. 9. While the potatoes are simmering, chop the fresh dill.

10. Once the potatoes are tender and most of the liquid has been absorbed, sprinkle the chopped dill over the top.

11. Remove the skillet from heat, and let the dill-infused Fondant Potatoes with Dill and Shallot sit for a few minutes to absorb the flavors.

12. Serve the potatoes hot, garnished with additional dill sprigs if desired.