Fondant Potatoes

Fondant Potatoes are crispy, restaurant-style potatoes that turn out golden on the outside with a soft, buttery center that melts in your mouth. They’re also surprisingly easy to make at home, giving you a simple way to serve something that feels a little fancy without the effort.

Course Side Dish

Cuisine English

Keyword fondant potatoes

Prep Time 15

Cook Time 1

Servings

Calories 183kcal

Author Katie Cooksey

Ingredients

4 large Russet Potatoes look for ones that are long and narrow rather than fat
3 tbsp olive oil or avocado oil
3 tbsp butter
1 tsp salt or to taste
3 cloves garlic peeled and smashed
4 sprigs fresh thyme
4 sprigs fresh rosemary
½ cup chicken stock or broth, add more as needed
black pepper to taste

Instructions

Preheat oven to 425° F
Slice ends off to create 2 flat ends
Place each potato on its end and peel from top to bottom while also creating uniform cylinders with no tapering
Cut potatoes in half
Place potatoes in a bowl of ice water for 5 minutes (to remove some of the starch)
Remove from water and thoroughly pat dry with paper towels
Add olive oil and butter to an oven safe pan (preferably cast iron) and heat over high heat
Add potato halves to pan and brown well on one flat side, lower heat to medium-high and cook for about 6 minutes
salt the tops of the potatoes liberally
Flip potatoes and brown opposite flat side, salt the already browned side liberally
Add garlic, thyme and rosemary to pan and let them infuse the oil for a few minutes
Using a spoon (even a sprig of rosemary), baste the potatoes
Add chicken stock to pan and place in oven
Roast for about 30-40 minutes or until potatoes are tender all the way through when pierced with a knife
Remove from oven and serve with any remaining liquid (shouldn't be a lot left) spooned over potatoes
Add freshly ground pepper to taste (optional)

Video

Notes

If your potatoes are still not cooked all the way through and your stock has diminished, just add a little more and continue cooking in oven until potatoes are tender all the way through.

Nutrition