Fondant Potatoes

Name: Fondant Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 tbsp Butter; 0.5 cup Chicken Broth; 4 bunch Fresh Thyme; 2 tbsp Grapeseed Oil; 3 whole Russet Potato; 1 pinch Salt & Pepper

Side Dish 🥗 French 🇫🇷 Low-Carb Sugar-Free Gluten-Free Vegetarian 🥦Halal 🕌

Fondant Potatoes are seared until deeply golden, then braised in butter, thyme, and stock for crisp edges and a plush, melt-in-the-middle center. The thyme-infused butter adds an aromatic, savory finish that feels special without being fussy. Serve as an elegant side with roasted meats or holiday mains.

Prep15 mins
Cook40 mins
Serves6
DifficultyMedium

1

Preheat the oven to 425 degrees F (220 degrees C).
2

Trim the ends off the potatoes; stand them upright and peel from top to bottom with a sharp knife to form uniform cylinders. Cut each cylinder in half crosswise to make 6 potato cylinders, each about 2 inches long.
3

Place the potatoes in a bowl of cold water for about 5 minutes to wash the starch from the outsides.
4

Heat vegetable oil in a heavy, oven-proof skillet over high heat until it just shimmers.
5

Pat the potato cylinders dry with paper towels; set the cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high; fry until well browned, 5 to 6 minutes. Season with salt and black pepper.
6

Flip the potatoes; cook the other ends the same way. As they cook, carefully blot excess oil from the skillet with a paper towel held in tongs. Add butter and thyme sprigs to the skillet.
7

Brush butter over the tops of the potatoes using a thyme sprig held with tongs. Cook until the butter foams and the foam turns from white to a pale tan. Season with salt and black pepper. Pour chicken stock into the skillet.
8

Move the skillet to the preheated oven; cook until the potatoes are tender and creamy inside, about 30 minutes. Add 1/4 cup more stock if the potatoes are not tender and cook 10 minutes more.
9

Place the potatoes on a serving platter. Spoon the thyme-infused butter left in the skillet over the potatoes. Garnish with thyme sprigs. Let cool before serving, about 5 minutes.