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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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Equipment

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

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

Instructions
 

  • Prepare the Potatoes
  • 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.
  • Sear the Potatoes
  • 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.
  • Add Garlic, Herbs, and Stock
  • 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.
  • Bake the Potatoes
  • 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.
  • Serve
  • 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.