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Fondant Potatoes Recipe

Fondant Potatoes are a classic French side dish with a crispy golden crust and a creamy, melt-in-your-mouth center. Perfect for an elegant dinner, they’re easy to make and guaranteed to impress!
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Ingredients Equipment Method

Ingredients
  

  • 4 large Yukon Gold or russet potatoes
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup chicken or vegetable stock
  • 2 garlic cloves smashed
  • 4-5 sprigs fresh thyme or rosemary, if preferred

Equipment

  • Large skillet (oven-safe)
  • Knife
  • Vegetable peeler
  • Tongs
  • Baking dish or cast-iron skillet

Method
 

  1. Prepare the Potatoes
  2. Peel the potatoes and cut them into even-sized rounds, about 2 inches thick. Rinse them under cold water and pat dry with a paper towel.
  3. Sear the Potatoes
  4. In a large, oven-safe skillet, heat the butter and olive oil over medium-high heat until the butter is melted and sizzling. Season the potatoes with salt and pepper on both sides, then place them in the skillet. Sear the potatoes for about 5-6 minutes per side, or until they develop a golden-brown crust.
  5. Add Garlic, Herbs, and Stock
  6. Carefully add the garlic cloves and thyme (or rosemary) to the skillet. Pour in the stock, making sure it reaches about halfway up the sides of the potatoes.
  7. Bake the Potatoes
  8. Preheat your oven to 400°F (200°C). Transfer the skillet to the oven and bake for 30-35 minutes, or until the potatoes are tender and the stock has reduced, creating a rich sauce. Baste the potatoes with the pan juices halfway through cooking for extra flavor.
  9. Serve
  10. Remove the skillet from the oven. Discard the garlic and herb sprigs, then carefully transfer the potatoes to a serving dish. Spoon some of the reduced pan sauce over the top.