Description
Fondant Potatoes, also known as Melting Potatoes, are a luxurious side dish featuring potatoes seared to a golden brown and then slow-baked in a flavorful broth with butter, garlic, and fresh thyme, resulting in tender, creamy interiors with a crisp, golden exterior.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes, peeled and cut into thick rounds (about 2 inches tall)
Seasoning
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Cooking Ingredients
- 2 tablespoons extra virgin olive oil
- 1/4 cup butter
- 3-4 cloves garlic
- 3-4 sprigs fresh thyme
- 1 cup vegetable broth
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for the baking step that will tenderize the potatoes.
- Prepare Potatoes: Peel the potatoes ensuring smooth surfaces. Cut off the ends so they are flat, then slice into thick rounds about 2 inches tall. For a polished presentation, trim the sides into neat cylinders if desired.
- Season Potatoes: Use paper towels to completely dry the potato rounds. Season all sides evenly with salt and black pepper to enhance flavor.
- Sear Potatoes: Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers, approximately 1 to 2 minutes. Place the potato rounds in the skillet and sear each side until golden brown, about 3 to 4 minutes per side.
- Add Butter and Aromatics: Add butter, garlic cloves, and fresh thyme sprigs to the skillet. Allow the butter to melt and bubble, then use a spoon to baste the potatoes continuously with the garlic butter mixture for 1 to 2 minutes to infuse flavor.
- Bake Potatoes: Pour the vegetable broth slowly into the skillet, then transfer it to the preheated oven. Bake for about 30 minutes until the potatoes are tender and most of the liquid has been absorbed. Halfway through baking, baste the potatoes once more with the pan juices.
- Serve: Garnish with additional fresh thyme if desired and serve the fondant potatoes hot for a delightful side dish experience.
Notes
- Russet potatoes are preferred for their starchy texture which becomes creamy inside.
- Trimming potatoes into cylinders is optional but gives a more refined look.
- Use an oven-safe skillet like cast iron to move directly from stovetop to oven.
- Vegetable broth can be substituted with chicken broth for a non-vegetarian variation.
- Remember to baste during both stovetop searing and oven baking for maximum flavor.
