Description
Fondant Potatoes are a classic French side dish featuring tender, golden-brown potato rounds that are seared in butter and oil, then roasted in chicken broth and fresh thyme until perfectly soft and flavorful. This technique results in a rich, crispy exterior and a creamy interior, making them an elegant accompaniment to any meal.
Ingredients
Ingredients
- 4 large baking potatoes (jumbo russets preferred)
- 3 tablespoons cooking oil
- 4 tablespoons salted butter
- 1 cup chicken broth
- 5 sprigs fresh thyme (use more if thyme stalks are small)
- 2 to 4 cloves garlic (optional)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes later in the process.
- Prepare Potatoes: Peel the potatoes, then cut off and discard (or save) the ends. Slice each potato into 2-inch thick rounds. Place the potato rounds in a bowl of cold water to prevent browning while you heat the pan.
- Heat Skillet and Dry Potatoes: Add the cooking oil to an ovenproof skillet, preferably cast iron, and place over medium-high heat to get it hot. Drain the potatoes from the water and dry thoroughly with towels to ensure they brown well.
- Sear Potatoes: Carefully place the potatoes cut side down in the hot skillet without moving them. Cook for 4 to 7 minutes until the bottom side turns a rich brown color. The time varies depending on potato moisture.
- Add Butter, Thyme, and Garlic: Flip the potatoes over and add the salted butter, fresh thyme sprigs, and garlic cloves if using to the pan. Allow the butter to melt fully.
- Baste Potatoes: Spoon the melted butter, oil, and thyme mixture over the potatoes to coat them well and infuse flavor.
- Add Chicken Broth: Pour enough chicken broth into the skillet to cover the bottom quarter of the potatoes. You might not use the entire cup depending on your pan size.
- Roast in Oven: Transfer the skillet to the preheated oven and bake for 30 to 40 minutes. Larger jumbo russets may require slightly more time. Bake until the potatoes are tender when pierced with a fork.
- Serve: Remove the skillet from the oven. Carefully transfer the potatoes to a serving plate, spoon any remaining cooking liquid over them, and garnish with extra fresh thyme sprigs if desired.
Notes
- Using a cast iron skillet is recommended for even heat and better browning.
- Peeling the potatoes results in a smoother texture, but leaving the skin on can add additional texture and nutrients.
- Garlic is optional but adds a wonderful aromatic flavor to the dish.
- If chicken broth is not available, vegetable broth or water can be substituted, though flavor will be less rich.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit butter or use a plant-based alternative.
- Make sure potatoes are dried thoroughly before searing to get a crisp, golden crust.
