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Fondant Potatoes

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Fondant potatoes are golden and crisp on the outside, buttery and meltingly tender inside. Garlic, herbs, and broth create a rich, savory pan sauce.

Ingredients

  • 5 large Yukon Gold potatoes (each about 6 ounces and 3 inches long)
  • 2 tablespoons high-heat cooking oil (such as avocado or canola)
  • Salt and pepper
  • 4 tablespoons salted butter, diced
  • 4 thyme sprigs or 2 rosemary sprigs, plus 1 sprig for garnishing
  • 2 large garlic cloves, smashed and peeled
  • ¾ cup chicken broth (not low-sodium) or vegetable broth
  • Flaky salt (optional), for serving

Instructions

  1. Heat the oven to 400 degrees.
  2. Peel the potatoes and trim the ends to form two flat edges. Cut each potato crosswise into two roughly equal pieces, 1 to 1 ½ inches tall when standing on their flat ends. Using a paring knife or round cookie cutter about the same diameter as the potatoes, trim the sides into rounded cylinders if desired. Reserve the potato scraps for another use.
  3. Heat a large 12-inch ovenproof skillet over medium-high heat. Add the oil and, once shimmering, use tongs to arrange the potatoes evenly in the skillet.
  4. Cook undisturbed for 3 to 6 minutes, until the bottoms are golden brown and release easily from the pan. Adjust the heat if they brown too quickly. Flip the potatoes, season generously with salt and pepper, and cook for another 3 to 4 minutes, until beginning to brown.
  5. Add the butter, thyme or rosemary, and garlic. Cook for 1 to 2 minutes, basting the potatoes with the melted butter, until the butter begins to foam and brown.
  6. Remove the skillet from the heat to minimize splattering and add the broth. Return to medium heat and bring to a simmer, then carefully transfer the skillet to the oven.
  7. Bake for 30 to 35 minutes, basting the potatoes with the pan juices after 15 minutes, until very tender when pierced with a fork.
  8. Baste the finished potatoes again and season with pepper and flaky salt, if using. Garnish with a fresh thyme or rosemary sprig, spoon the pan juices over the potatoes, and serve hot.

Notes

  • Trimming the potato sides into cylinders gives the classic fondant potato shape, but this step can be skipped.
  • Save potato trimmings for mashed potatoes, frittatas, soups, or other dishes.
  • Vegetable broth can be substituted for chicken broth for a vegetarian version.
  • Watch the potatoes closely during searing and adjust the heat if they become dark too quickly.

Nutrition

Find it online: https://yumfamilyrecipes.com/fondant-potatoes-recipe/