Print

Fondant Potatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fondant potatoes are golden and crisp on the outside with a tender, buttery center, finished in a savory herb-infused broth.

Ingredients

  • 3 large whole russet potatoes
  • 2 tablespoons high-heat vegetable oil
  • Salt and ground black pepper to taste
  • 3 tablespoons butter
  • 4 sprigs thyme
  • 1/2 cup chicken broth, or more as needed

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Cut the ends from the potatoes, stand them upright, and peel them from top to bottom to form uniform cylinders. Cut each potato cylinder in half crosswise.
  3. Place the potatoes in a bowl of cold water for about 5 minutes to remove excess starch. Drain and pat completely dry with paper towels.
  4. Heat the vegetable oil in a heavy oven-safe skillet over high heat until shimmering. Season the potatoes with salt and black pepper, then place them flat-side down in the hot oil.
  5. Cook until the bottoms are well browned, about 5 to 6 minutes. Turn the potatoes and brown the other side.
  6. Add the butter and thyme to the skillet. Spoon the melted butter over the potatoes, then carefully pour in the chicken broth.
  7. Transfer the skillet to the oven and roast until the potatoes are deeply tender and creamy inside, about 30 minutes. Add a little more broth during cooking if the pan becomes dry.
  8. Serve hot with the buttery pan juices spooned over the potatoes.

Notes

  • Choose large russet potatoes of similar size for even cooking.
  • Dry the potatoes thoroughly before searing to encourage a crisp, golden crust.
  • Use an oven-safe heavy skillet for the best browning and even heat distribution.
  • Vegetable broth can replace chicken broth if a vegetarian version is desired.

Nutrition

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