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Fondant Potatoes
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5 from 1 vote

Fondant Potatoes

These elegant Fondant Potatoes are creamy inside with a crispy outside. They will elevate your dinner and perfect for special occasions.
Prep Time10 minutes
Cook Time45 minutes
Passive Time0 minutes
Servings: 4
Author: Francine Lizotte
Course: Side Dish
Cuisine: French
Keyword Dinner Party, Easy Recipe, Elegant Cuisine, Gluten Free, Holidays & Events, Vegetables

Ingredients

  • 4 large oblong russet potatoes, peeled
  • 3 tbsp. vegetable oil (grapeseed or canola) tips & tricks
  • ground Himalayan sea salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 3 tbsp. butter tips & tricks
  • 3 large sprigs thyme tips & tricks
  • 2 large cloves garlic, smashed
  • 1 cup low-sodium chicken broth, or more if needed

Directions

  • Preheat oven to 400ºF
  • After peeling potatoes, cut potatoes in half and slice the ends off making sure they’re sitting straight – try to have the same size and height.
  • In an oven-proof skillet or cast-iron pan over high heat, add oil and when it starts shimmering, place potatoes flat side down; season with salt and pepper.
  • Cook until brown, about 3 minutes per side, before flipping them; season again.
  • When the bottom is browned, add butter, thyme and garlic cloves. Generously spoon infused butter over the potatoes.
  • As soon as the butter starts turning light brown, pour in chicken broth.
  • Transfer to the preheated oven and bake for 30 to 40 minutes or until tender.
  • To test if potatoes are tender, insert a pointy knife on the side – if it goes in like butter, they’re done. We’ll serve them immediately.