Fondant Potatoes
These elegant Fondant Potatoes are creamy inside with a crispy outside. They will elevate your dinner and perfect for special occasions.
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.