Fondant Potatoes
Fondant Potatoes are a side dish with crispy, golden-brown edges and a velvety center. Made with russet potatoes and flavored with garlic, thyme, butter and vegetable stock, this elegant potato recipe is a nice addition to holiday gatherings and dinner parties.
PREP TIME
20 minutes
COOK TIME
40 minutes to 45 minutes
INGREDIENTS
8
Serves: 6
Ingredients
- 333 Potatoes, Russet, large
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- 4 Tbsp4 Tbsp4 Tbsp Butter, Unsalted
- 3 cloves3 cloves3 cloves Garlic, (smashed and peeled)
- 1 Tbsp1 Tbsp1 Tbsp Thyme, leaves (plus a few sprigs), fresh
- 1 cup1 cup1 cup Vegetable Stock
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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
- Preheat oven to 400 degrees F.
- Peel potatoes and cut into rounds about 2 inches wide and 3 inches tall. I use a 2-inch biscuit cutter to make perfect rounds, though you can use a knife. The rounds don't have to be perfectly shaped, but they should be as close as possible to the same size.
- Add potato rounds into a bowl of cold tap water. Allow to soak for 10 to 15 minutes, then rinse and pat dry with a paper towel.
- Toss potatoes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Heat a cast iron or other oven-safe skillet over medium-high heat. Once heated, add the potatoes into the skillet and pour any excess oil from the bowl into the skillet.
- Cook for about 6 minutes then flip and cook an additional 6 minutes, or until potatoes have a crispy top and bottom.
- Reduce heat to low and add in 4 tablespoons of butter, cut into pieces. Add in 3 smashed garlic cloves, 1 tablespoon fresh thyme and a few sprigs, and 1 cup vegetable stock.
- Once the stock starts to simmer, remove the skillet from the stovetop and place it on the middle rack of the preheated oven.
- Bake for 15 minutes, then baste the potatoes with the liquid in the skillet and return to the oven for an additional 15 to 18 minutes, until potatoes are fluffy on the interior. A fork should easily pierce right through the potato.
- Remove from the oven and spoon on remaining liquid in the skillet, which should be mostly butter. Transfer to a platter or leave in the skillet and serve.
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About This Recipe
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Coconut Free Egg Free Gluten Free Grain Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 118 |
| Fat: | 13 g |
| Carbohydrates: | 1 g |
| Protein: | 3 g |
| Cholesterol: | 20 g |
| Sodium: | 205 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
4 responses to “Fondant Potatoes”
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I’ve made these multiple times but they’ve never looked as visually stunning as yours lol Incredible! 🙂
They’re always a hit and make a great holiday or special dinner side.
These look amazing. Can’t wait to try this recipe!
I’m confident you’re going to love how creamy and buttery they come out. I hope you enjoy this one as much as I do. 🙂