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Fondant Potatoes
Fondant Potatoes
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Indulgent fondant potatoes: oven-braised in butter and thyme until crispy on the outside, creamy on the inside.
Ingredients:
  • 3 large whole russet potatoes
  • 2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
  • salt and ground black pepper to taste
  • 3 tablespoons butter
  • 4 sprigs thyme, plus more for garnish
  • 0.5 cup chicken broth, or more as needed
Instructions:
  • Heat your oven to a toasty 425 degrees F (220 degrees C).
  • Trim the ends of russet potatoes. Peel each potato from top to bottom with a sharp knife to create uniform cylinders. Cut these cylinders in half crosswise to obtain 6 potato pieces, each about 2 inches long.
  • Soak potatoes in cold water for 5 minutes to eliminate starch from the surface.
  • Heat vegetable oil in a hot, heavy oven-proof skillet until it shimmers.
  • Dry potatoes with paper towels. Place the nicest ends of the potato cylinders in hot oil. Fry on medium-high heat until golden brown, about 5 to 6 minutes. Season with salt and black pepper.
  • Flip the potatoes and repeat on the other ends. Blot out the oil from the skillet with a paper towel held with tongs, then add butter and thyme sprigs to the skillet.
  • Using tongs, paint butter over the potatoes with a thyme sprig until foamy and pale tan. Season with more salt and pepper, then pour in chicken stock.
  • Move the skillet to the oven and bake until the potatoes are soft and creamy, approximately 30 minutes. If the potatoes are still firm, pour in an additional 1/4 cup of stock and continue baking for 10 more minutes.
  • Arrange the potatoes on a beautiful serving platter. Drizzle the remaining thyme-scented butter from the skillet over the potatoes. Finally, decorate with some fresh thyme sprigs. Allow it to cool for approximately 5 minutes before serving.

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