Fondant Potatoes Recipe
Crisp and golden on the outside, luxuriously tender within—these fondant potatoes absorb the richness of a buttery stock while roasting, delivering an elegantly refined side dish reminiscent of upscale dining. Whether precisely carved or simply sliced, their sumptuous flavor remains uncompromised.
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Servings: 8
Ingredients
- 3/4 tsp kosher or cooking salt
- 1/2 tsp ground black pepper
- 1 cup low-sodium chicken stock or vegetable broth
- 6 fresh thyme sprigs or substitute 1/2 tsp dried thyme
- 2 tbsp extra virgin olive oil
- 3 tbsp 50g unsalted butter, diced into 1 cm / 1/2" cubes
- 4 large floury potatoes approx. 400g / 14 oz each, such as Sebago, Russet, or King Edward, peeled
Instructions
- Preheat the oven to 200°C (390°F) or 180°C if using a fan-forced setting. Slice each potato into cylinders approximately 6 cm (2") in diameter and 7 cm in height, then halve to produce eight shorter cylinders, each about 3.5 cm (1.4") tall. Thoroughly pat the potatoes dry, then place in a large mixing bowl and coat evenly with half the olive oil, salt, and black pepper.
- In an oven-safe, heavy-based skillet, heat the remaining tablespoon of olive oil over medium-high heat. Arrange the potatoes cut-side down and sear each face for 6 to 8 minutes, or until a golden crust forms.
- Add the diced butter and thyme to the skillet. As the butter melts, continuously spoon it over the potatoes to baste. Pour in the stock and bring the mixture to a gentle boil. Transfer the skillet to the oven and bake for 30 minutes, basting the potatoes again halfway through. The stock should be mostly absorbed, leaving behind the enriched butter.
- Once removed from the oven, baste the potatoes a final time and serve immediately. For a sophisticated presentation, accompany with steak, béarnaise sauce, and buttered peas.
Notes
Potato Selection: Opt for floury varieties which absorb stock effectively and yield a tender interior; avoid waxy types.
Size Matters: Ensure potatoes are large enough to yield two 3.5 cm tall cylinders.
Equipment Tip: A cast iron skillet (approximately 26 cm / 10.5") is ideal for even heat distribution.
Leftovers: Store in the refrigerator for up to 4 days or freeze for 3 months. Best enjoyed fresh.
Shaping Alternatives: From professional carving to using cookie cutters or even rough slicing, multiple approaches are acceptable. Taste will remain excellent regardless of shape, provided thickness is maintaine
Size Matters: Ensure potatoes are large enough to yield two 3.5 cm tall cylinders.
Equipment Tip: A cast iron skillet (approximately 26 cm / 10.5") is ideal for even heat distribution.
Leftovers: Store in the refrigerator for up to 4 days or freeze for 3 months. Best enjoyed fresh.
Shaping Alternatives: From professional carving to using cookie cutters or even rough slicing, multiple approaches are acceptable. Taste will remain excellent regardless of shape, provided thickness is maintaine