Name: Fondant Potatoes Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: French
Ingredients: 4 large Yukon Gold or russet potatoes, peeled and cut into thick 2-inch rounds; 2 tablespoons vegetable oil; 3 tablespoons unsalted butter; Salt and pepper, to taste; 3 cloves garlic, smashed; 2 sprigs fresh thyme or rosemary; 1 cup chicken or vegetable broth

Description

Fondant Potatoes are a classic French side dish featuring thick potato rounds that are seared to a golden crisp and then roasted in butter and broth with garlic and fresh herbs. This technique yields potatoes that are delightfully crispy on the outside, tender and fluffy on the inside, infused with aromatic thyme or rosemary and rich buttery flavor.

Ingredients

Scale

Potatoes

4 large Yukon Gold or russet potatoes, peeled and cut into thick 2-inch rounds

Cooking Fats and Seasonings

2 tablespoons vegetable oil
3 tablespoons unsalted butter
Salt and pepper, to taste

Flavorings

3 cloves garlic, smashed
2 sprigs fresh thyme or rosemary
1 cup chicken or vegetable broth

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Instructions

Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Pat the potato rounds dry using paper towels to remove excess moisture, then season both sides generously with salt and pepper.
Sear Potatoes: Heat the vegetable oil in an oven-safe skillet over medium-high heat. Place the potato rounds flat-side down and sear for 5 to 6 minutes until they achieve a deep golden brown color. Flip and sear the other side for another 4 to 5 minutes.
Add Butter, Garlic, and Herbs: Add the butter, smashed garlic cloves, and fresh thyme or rosemary sprigs to the skillet. Allow the butter to melt and begin to foam, then carefully spoon the flavorful butter over the potatoes to enhance their taste.
Add Broth and Roast: Carefully pour in the broth – expect it to sizzle as it hits the hot skillet. Transfer the entire skillet to the preheated oven and roast uncovered for 30 to 35 minutes. The potatoes should become tender inside and crispy on the outside.
Baste and Serve: Remove the skillet from the oven and baste the potatoes with the pan juices to keep them moist and flavorful before serving immediately for the best crispness.

Notes

Use a sharp knife to trim the edges of the potato rounds for a cleaner, more elegant presentation.
For a richer, creamier flavor, substitute half of the broth with cream.
Best served immediately to enjoy maximum crispness on the exterior.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Roasting
Cuisine: French