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Fondant Potatoes Recipe

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★★★★★

4.1 from 67 reviews

Fondant Potatoes are a classic French side dish featuring thick-cut potatoes browned in butter and oil before being slow-cooked in chicken broth with fresh thyme, resulting in tender, flavorful potatoes with a crispy golden crust.

Ingredients

Scale

Potatoes

  • 4 large baking potatoes (jumbo russets preferred)

Cooking Fats

  • 3 tablespoons cooking oil
  • 4 tablespoons salted butter

Liquids & Broth

  • 1 cup chicken broth

Herbs & Aromatics

  • 5 sprigs fresh thyme (use more if thyme stalks are small)
  • 2 to 4 cloves garlic (optional)

Seasoning

  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for finishing the potatoes after searing.
  2. Prepare Potatoes: Peel the potatoes and cut off the ends. Slice each potato into thick 2-inch rounds. Place the rounds in a bowl of cold water to prevent them from browning while you prepare the pan.
  3. Heat Pan and Dry Potatoes: Add the cooking oil to an ovenproof skillet, preferably cast iron, and heat it over medium-high until hot. Meanwhile, drain the potatoes from the water and pat them completely dry using kitchen or paper towels.
  4. Sear Potatoes: Carefully place the potato rounds cut side down into the hot skillet. Do not move them, allowing the bottoms to brown for 4 to 7 minutes depending on their moisture content until golden and crispy.
  5. Flip and Add Flavorings: Flip the potatoes to the other flat side. Add the butter, fresh thyme sprigs, and garlic cloves (if using) to the skillet. Allow the butter to melt and spoon the melted butter, oil, and thyme over the potatoes to coat them evenly.
  6. Add Broth: Pour in enough chicken broth to cover the bottom quarter of the potatoes. The exact amount may vary depending on skillet size but should be about 1 cup total.
  7. Bake Potatoes: Transfer the skillet to the preheated oven and bake the potatoes for 30 to 40 minutes or until they are tender inside. Larger or jumbo russet potatoes may require a bit more time.
  8. Serve: Remove the skillet from the oven once the potatoes are tender. Carefully transfer the potatoes to a serving plate, spoon over any remaining cooking liquid from the pan, and garnish with extra fresh thyme sprigs if desired.

Notes

  • Use a heavy ovenproof skillet like cast iron to ensure even browning and heat retention during oven cooking.
  • Drying the potatoes thoroughly before searing helps develop a crisp crust.
  • Adjust the amount of garlic and thyme according to your taste preferences.
  • If you prefer a vegetarian version, substitute chicken broth with vegetable broth.
  • Jumbo russet potatoes take longer to cook inside; test doneness by poking with a fork for tenderness.

Keywords: fondant potatoes, roasted potatoes, French potato recipe, buttery potatoes, thyme potatoes, classic side dish

Find it online: https://foodarohub.com/fondant-potatoes-recipe/