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Fondant Potatoes
Fondant Potatoes
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Create luxurious Fondant Potatoes: crispy outside, buttery inside. Easy French-inspired dish.
Ingredients:
  • 4 small to medium russet potatoes, about 2 1/2 pounds total
  • 1 1/2 tablespoons canola or vegetable oil
  • 4 tablespoons salted butter
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 3 garlic cloves, lightly smashed and peeled (optional)
  • 4 sprigs fresh thyme or 2 sprigs fresh rosemary
  • 1 cup low-sodium chicken broth
  • 1/4 lemon, optional
Instructions:
  • Prepare the potatoes by peeling them and cutting each potato in half to create eight pieces shaped like flat-topped mountains. Soak the potatoes in a bowl of cool water for 10 to 15 minutes.
  • Preheat the oven to 425°F and position a rack in the center.
  • Heat the skillet with oil until it starts to smoke. Pat dry the drained potatoes with paper towels.
  • Sear the potatoes: Heat the oil until shimmering in a pan. Place the potatoes evenly in the pan, cut side down, spaced apart. Season with half of the salt. Let the potatoes sear until golden brown on the bottom, approximately 5 to 7 minutes. Flip the potatoes with tongs or a spatula. Reduce heat to medium, add the butter to the center in one piece. Season with remaining salt and pepper.
  • Once the butter is halfway melted, gently swirl the pan and turn off the heat. Add the garlic cloves. Allow the butter to completely melt, then stir in the thyme or rosemary, followed by the broth. Be cautious as the butter may foam when adding the broth.
  • Place the pan in the center rack of the preheated oven. Bake for 30 to 40 minutes until the potatoes are browned on top and bottom, and a paring knife easily pierces through. Baste the potatoes with a spoon, sprinkle with more salt, and add a squeeze of lemon juice if desired. Allow to cool for a couple of minutes before serving. If you enjoyed this recipe, please share your feedback below!

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