Description
Fondant potatoes are a classic French side dish where potatoes are browned and then slowly baked in butter and broth until tender and flavorful. This recipe uses Yukon Gold potatoes, aromatic garlic, fresh thyme, and a rich broth to create a crispy outside and creamy inside perfect to accompany any main course.
Ingredients
Scale
Potatoes
- 6 medium Yukon Gold potatoes (or any waxy variety)
Cooking Fats & Broth
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 1 cup chicken or vegetable broth
Flavorings
- 3 garlic cloves, smashed
- 4-5 sprigs of fresh thyme (or rosemary for variation)
- Salt and freshly ground black pepper, to taste
Optional Garnish
- Grated Parmesan cheese
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
- Prepare potatoes: Peel the potatoes and cut off the ends to create flat, round shapes about 2 inches thick. Pat them dry thoroughly with a paper towel to ensure proper browning.
- Sear potatoes: Heat the vegetable oil in a large oven-safe skillet over medium-high heat. When hot, place potatoes in the pan flat side down and sear for 4-5 minutes per side until golden brown for a crispy crust.
- Add aromatics and butter: Turn off heat, carefully drain any excess oil, then add butter, smashed garlic cloves, and thyme sprigs. Season the potatoes generously with salt and pepper, letting the butter melt and coat the potatoes for about 1 minute to infuse flavor.
- Add broth: Pour chicken or vegetable broth into the skillet until it reaches halfway up the potatoes. Be cautious as the liquid may bubble when poured.
- Bake: Transfer the skillet to the preheated oven and bake for 30-35 minutes. The potatoes should be tender and most of the liquid absorbed. Occasionally baste the potatoes with the broth during baking for enhanced flavor.
- Finish and serve: Remove the skillet from the oven, discard garlic and thyme sprigs. Optionally sprinkle grated Parmesan cheese and garnish with fresh thyme. Serve the fondant potatoes hot for best taste and texture.
Notes
- Use waxy potatoes like Yukon Gold for best texture as they hold shape well during cooking.
- Searing the potatoes before baking is crucial for creating a crispy crust.
- You can substitute thyme with rosemary for a flavor variation.
- Basting the potatoes during baking helps keep them moist and flavorful.
- If you prefer vegetarian, use vegetable broth instead of chicken broth.
- Make sure to use an oven-safe skillet to transfer from stovetop to oven easily.
