Ken Dempsey's Fondant Potatoes

Executive Chef Ken Dempsey has always had a love of food and art, he learned both from a very young age. When his parents would let him, he would cook dinner for his family. Chef Dempsey attended college for commercial art and worked in the field for several years, but the lure of the culinary arts was too strong and he returned to his childhood love, beginning at Maumelle Country Club. His excellent work & eye for design turned heads and soon he was working at Ristorante Capeo. He has been head chef at E's Bistro, the Arkansas Surgical Hospital, and the Russellville Public School District. He is now the Executive Chef of the Arkansas Governor's Mansion. 

Fondant Potatoes

(from Cast Iron Cooking, Part 1)

Ingredients:

• 4 small to medium russet or yukon gold potatoes

• 1 1/2 tablespoons olive oil

• 4 tablespoons salted butter

• 1/2 teaspoon kosher salt, plus more to taste

• 1/4 teaspoon ground black pepper

• 3 garlic cloves, lightly smashed and peeled

• 4 sprigs fresh thyme or 2 sprigs fresh rosemary

• 1 cup low-sodium chicken broth

• 1/4 lemon

Instructions:

1. Peel the potatoes. Lay a peeled potato on its side and trim about 1/2 an inch off of each side to create flat ends. Cut each potato in half, leaving two large pieces of potato that can sit up on their cut ends. Place the peeled, cut potatoes in a bowl and cover with cool water. Let soak for 10 to 15 minutes.
2. Preheat oven to 425 degrees.
3. Heat olive oil in an oven-safe (preferably cast iron) skillet. Heat over medium-high heat until potatoes begin to smoke. Drain potatoes and pat dry.
4. Once the oil is hot, add potatoes to the skillet evenly spaced apart. Sprinkle on salt, let sear until browned on bottom. Use tongs to carefully flip the potatoes. Reduce to medium heat and add butter to the center of the pan. Season with remaining salt and pepper. 
5. Once the butter is halfway melted, add the garlic cloves. Once the butter is fully melted, turn off the heat and add rosemary or thyme, followed by chicken broth.
6. Carefully transfer the skillet to the oven, bake for 30-40 minutes or until potatoes are completely browned on top and bottom.
7. Baste the top of the potatoes with a spoon, and add more salt. Add a squeeze of lemon juice, and let sit for a few minutes before serving. 

Interested in taking a class with Chef Ken Dempsey? Check out our cooking class schedule here!