Fondant Potatoes with Thyme Butter
Thick potato cylinders seared until golden and baked in broth, butter, and thyme until creamy.
Equipment
- Heavy ovenproof skillet
- Large bowl
- Sharp knife
Ingredients
Main Ingredients
- 4 large floury potatoes about 14 oz each, peeled
- ¾ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil divided
- 3 tbsp unsalted butter cut into 1/2 inch cubes
- 6 sprigs fresh thyme or 1/2 tsp dried thyme
- 1 cup low sodium chicken broth or vegetable broth
Instructions
Cooking
- Shape. Heat the oven to 400 degrees F and cut each potato into a cylinder, then halve it.
- Season. Toss the dry potato pieces with half the oil, the salt, and the pepper.
- Sear. Sear each flat side in the remaining oil over medium high heat for 6 to 8 minutes.
- Baste. Add the butter and thyme and spoon the melted butter over the potatoes.
- Bake. Add the broth, boil, then bake for 30 minutes, basting once at 15 minutes.
- Serve. Baste once more and serve hot.
Notes
Substitutions: Use vegetable broth for chicken broth, or 1/2 teaspoon dried thyme for the fresh sprigs.
Tips: Choose floury potatoes, cut flat ends, and let each side sear fully.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F.