Name: Fondant Potatoes Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: French-Inspired
Ingredients: 4 large Yukon Gold or Russet potatoes, peeled and cut into thick rounds (about 2 inches thick); 2 tablespoons vegetable oil; 3 tablespoons unsalted butter; Salt and black pepper to taste; 3 cloves garlic, smashed; 2 sprigs fresh thyme (or rosemary); 1 cup chicken or vegetable broth

Description

Fondant Potatoes are an elegant French-inspired side dish featuring thick rounds of potatoes that are first seared to a golden brown and then roasted in butter, garlic, and herbs until tender and creamy inside. This recipe showcases a perfect balance of crispy exterior and melt-in-your-mouth texture, making it a sophisticated yet approachable accompaniment to any meal.

Ingredients

Scale

Potatoes

4 large Yukon Gold or Russet potatoes, peeled and cut into thick rounds (about 2 inches thick)

Cooking Fats and Seasonings

2 tablespoons vegetable oil
3 tablespoons unsalted butter
Salt and black pepper to taste

Aromatics and Herbs

3 cloves garlic, smashed
2 sprigs fresh thyme (or rosemary)

Liquid

1 cup chicken or vegetable broth

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes after searing.
Prepare Potatoes: Pat the potato rounds dry thoroughly with paper towels to ensure a good sear. Season both sides generously with salt and black pepper.
Sear Potatoes: Heat vegetable oil in a heavy oven-safe skillet, such as cast iron, over medium-high heat. Add the potato rounds and sear for about 4–5 minutes on each side until they develop a deep golden brown crust.
Add Butter and Aromatics: Add the butter, smashed garlic cloves, and thyme sprigs to the skillet. Allow the butter to melt completely and baste the potatoes by spooning the melted butter over them to infuse flavor.
Add Broth and Transfer to Oven: Carefully pour the broth into the skillet; it will sizzle as it hits the hot pan. Immediately place the skillet in the preheated oven to continue cooking.
Roast Potatoes: Roast the potatoes in the oven for 25–30 minutes, or until they are tender inside and most of the liquid has evaporated, creating a creamy interior.
Rest and Serve: Remove the skillet from the oven and allow the potatoes to rest for a few minutes. Serve hot, spooning the flavorful buttery sauce from the pan over the potatoes for extra richness.

Notes

Yukon Gold potatoes are preferred for their rich, creamy texture, but Russets also work well.
For additional depth of flavor, add a splash of white wine before roasting or sprinkle in a pinch of garlic powder.