Fondant Japanese Sweet Potatoes

Method9 steps · about 1 hr 5 min

1. 1

   Step 1: Have one separately prepared batch of maple miso brown butter SAUCE ready for serving; its butter is separate from the potatoes’ 3 tablespoons butter. Preheat a convection oven to 425°F (about 220°C). Use an oven-safe skillet for the stovetop cooking and oven roasting.

2. 2

   Step 2: Peel all 2 lb Japanese sweet potatoes, trim the ends to make broad flat faces and cut into evenly sized 1½-inch-thick cylinders. Soak them in separate cold water for 10 minutes to remove excess starch. This soaking water is discarded, not used as roasting stock.

   Potato cylinders: soak 10 minutes · 10 minUses 2 lb Japanese sweet potatoes (2 large or 3–4 medium), peeled and cut into flat-ended 1½-inch cylinders · Cold water as needed to soak the potato cylinders; discard after soaking

3. 3

   Step 3: Heat all 2 tablespoons vegetable or canola oil in the oven-safe skillet over high heat. Drain the complete soaked potato batch from stage 2, discard the bath and pat every piece thoroughly dry. Place the potatoes on one flat face in the pan and cook for about 5 minutes, until golden brown. Move them slightly halfway through to prevent sticking. Season with some of the salt and pepper to taste.

   First potato face: about 5 minutes · 5 minUses 2 tbsp vegetable or canola oil · Complete soaked potato-cylinder batch · Salt to taste, divided between browning and stock addition · Pepper to taste, divided between browning and stock addition

4. 4

   Step 4: Flip every browned potato cylinder from stage 3 onto its other flat face and cook for another 5 minutes, until that face is golden.

   Second potato face: about 5 minutes · 5 minUses Complete potato batch browned on the first face

5. 5

   Step 5: With the potatoes still in the skillet, carefully blot out excess frying oil with paper towels. Keep the whole browned potato batch in the pan for basting.

   Uses Complete potato batch browned on both faces

6. 6

   Step 6: Add all 3 tablespoons potato-cooking butter and the 2 halved garlic cloves between the actual browned potatoes from stage 5. Let the butter melt and fizzle to infuse the garlic flavour, then baste every potato with this actual butter. Do not add the separate ready serving sauce yet.

   Uses Complete browned potato batch after excess oil is removed · 3 tbsp butter · 2 garlic cloves, halved

7. 7

   Step 7: Remove the actual garlic pieces from the butter-basted potatoes in stage 6 and discard them. Pour all ¾ cup vegetable stock into that same skillet. Season again with some salt and pepper to taste; no additional frying oil or garlic is added.

   Uses Complete butter-basted potato batch with garlic-infused pan butter · 3/4 cup vegetable stock · Salt to taste, divided between browning and stock addition · Pepper to taste, divided between browning and stock addition

8. 8

   Step 8: Move the actual potato, butter and stock skillet from stage 7 into the preheated convection oven. Roast for about 40 minutes, until the potatoes are tender through the center. Check the pan during roasting: if it starts to dry, add additional HOT vegetable stock only as needed to coat the pan. This extra stock has no specified total and is separate from the initial ¾ cup already added.

   Fondant potatoes: roast about 40 minutes · 40 minUses Complete potato butter and initial-stock skillet · Additional hot vegetable stock as needed if the roasting pan starts to dry; total depends on evaporation

9. 9

   Step 9: Transfer the complete tender fondant-potato batch from stage 8 to a serving dish. Drizzle with the one separately prepared ready maple miso brown butter SAUCE batch and add optional sesame seeds to taste. Serve as 2–3 side portions. The potatoes’ cooking butter is already in the cooked batch; do not add another 3 tablespoons.

   Uses Complete tender roasted fondant-potato batch · 1 separately prepared batch maple miso brown butter sauce, ready for drizzling · sesame seeds for garnish, optional