Fondant Potatoes
Fondant potatoes are a delicious and elegant side dish characterized by a creamy texture inside and a crispy exterior, enhanced with butter and thyme.
Ingredients
Main ingredients
- 4 pieces 400g/14 oz large floury potatoes (peeled) Use floury varieties like Sebago, Russet, or King Edward.
- ¾ tsp cooking salt / kosher salt
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil
- 3 tbsp unsalted butter (cut into 1cm / 1/2" cubes)
- 6 pieces thyme sprigs Alternatively, use 1/2 tsp dried thyme.
- 1 cup chicken stock / broth (low sodium or vegetable)
Instructions
Preparation
- Preheat the oven to 200°C / 390°F (180°C fan-forced).
- Cut each potato into cylinders about 6cm/2" in diameter and 7cm in height. Then cut each cylinder in half, giving you 8 shorter cylinders about 3.5cm / 1.4" tall.
- Pat the potato pieces dry and place them in a large bowl. Toss with half of the olive oil, salt, and pepper.
Cooking
- In an ovenproof heavy-based skillet, heat the remaining tablespoon of oil over medium-high heat. Place the potatoes in the skillet and sear each side for 6-8 minutes until golden brown.
- Add the butter and thyme to the skillet. Once the butter has melted, spoon the melted butter over the potatoes to baste them.
- Pour in the chicken stock, bring it to a boil, then transfer the skillet to the oven. Bake for 30 minutes until the potatoes are tender, basting once at the 15-minute mark.
- Baste one more time before serving.
Notes
Fondant potatoes are best served hot and pair wonderfully with roasted meats. For a fancier touch, serve alongside steak, béarnaise sauce, and buttered peas. Store leftovers in an airtight container for up to 3 days and reheat as needed.