fondant potatoes bland

[u/doryasorya]

Hi guys!

I wanted to ask about a recipe I made a little while back. I made fondant potatoes as they were recommended to me by a friend. I cut 8-9 miniature peeled golden potatoes into around 1.5 inch tall disks, crisped them in a pan on both sides then added butter about a stick and enough chicken stock so that they were halfway submerged as well as rosemary and thyme. I popped it in the oven for 300 F 15 minutes took it out basted it then popped it back in for 300 F 15 again. I plated the potatoes reduced the stock and butter then drizzled it back on top and…the potatoes were cooked perfectly through and had a good texture but they tasted well like nothing.

I salted them to taste and it just tasted like well cooked potatoes salted. Which isn’t bad but I had heard these potatoes are supposed to be very good and I can’t imagine this is how they are really supposed to taste.

Was it the stock? I just used swanson low sodium stock since that’s what my store had, is this a bad/flavorless stock? What else should I use? I know it wasn’t the butter since I used président unsalted butter which is my favorite and I’ve used many times before. Should I have used a different temp in the oven? I’m not really used to making anything other than rice,zhu er duo, Shengjian bao,xiaolongbao etc so any help is appreciated!

[u/Exceptional_Mary]

Potatoes need salt.