Garlicky Herb Fondant Potatoes (Edit recipe)

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Fondant potatoes are definitely in my top 5 favourite ways to eat potatoes. Silky, velvety and buttery. After frying, they're submerged in wine, broth, loads of garlic & herbs, onion, and spicy pepperoncini. Baked until silky smooth, they're divinely delish.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

16

Serves: 3 - 4

Ingredients

5 whole Yellow Potatoes, See Recipe
4 Tbsp Butter, Unsalted, 2 & 2, divided
1 whole Extra Virgin Olive Oil, See Recipe
5 sprigs Thyme, Fresh
1 tsp Red Pepper Flakes
0.75 cup White Wine, I used Pinot Grigio
1.25 cups Plant Based Chickenless Broth - President's Choice
10 cloves Garlic
0.5 whole Red Onion, chopped
6 pieces Basil, Fresh, torn
1 whole Parsley, See Recipe
3 tsp Peperoncini Peppers, in Chili Oil
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Feta Cheese, Garnish
1 whole Dill, Fresh, Garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Get your oven preheating to 400 F
Slice the ends off of your potatoes so that they will lay flat and then slice them in half, leaving you with two equal sized, round pieces of potato. Each medallion should be approximately 1 1/2 " thick. I ended up with one potato that was simply too small and had to manipulate it in to one piece which only left me with 9 fondant potatoes.
Add 2 Tbsp. butter, good drizzle EVOO, thyme sprigs, and red pepper flakes, to a large 12" skillet set to about medium heat. Once heated, nestle your potatoes in to the skillet and season each one with salt & pepper. Let the potatoes sear in the skillet until golden and crisp, about 5 - 7 minutes. If your skillet is rapidly sizzling, reduce heat if needed. Carefully flip your potatoes and continue on the second side until golden brown.
Pour in your wine and back up as it is going to bubble pretty rapidly until it calms down. If you have a splatter guard, use it because things are going to be bubbly and splattery lol. Let the wine simmer off until reduced almost entirely, about 4 minutes or so. Turn off the heat. Pour in the broth, dollop the pepperoncini, red onions, garlic cloves, fresh parsley, and basil around the skillet. Season liberally with salt and with the remaining two tablespoons butter, chop it in to cubes and nestle the cubes around the skillet.
Place the skillet in to the oven to bake for 35 - 40 minutes until potatoes are silky and tender. Use a sharp knife to pierce one and it should glide through. Remove your skillet to wire cooling rack for 5 minutes or so.
Garnish your skillet with crumbled feta and fresh dill.
For service, don't waste those gorgeous cloves of garlic. When I served up my taters, I seasoned them with a pinch of salt and smashed a silky clove of garlic on each one. Absolutely delicious you guys! ENJOY!

Notes

For the garlic, you want as many cloves as you have potatoes so that you can smash the creamy garlic on each potato. You could certainly add more for extra flavour.
For the herbs, as much parsley as you desire. I was shoving handfuls with the stems also in to the skillet.
I happened to have fresh dill handy which is what I went with for garnishing. If you don't have it, don't rush to buy it! Just finish with fresh parsley instead.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	475
Fat:	24 g
Carbohydrates:	65 g
Protein:	15 g
Cholesterol:	45 g
Sodium:	556 mg
Fiber:	4 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.

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