Description
These Fondant Potatoes are a classic French side dish featuring crispy golden edges and a rich, buttery interior. Slow-roasted in broth with garlic and herbs, this easy fondant potatoes recipe delivers restaurant-quality flavor with minimal ingredients—perfect for elegant dinners or everyday meals.
Ingredients
- 4 large russet or Yukon Gold potatoes, peeled
- 2 tbsp olive oil
- 3 tbsp butter
- 3 garlic cloves, smashed
- 2–3 sprigs fresh thyme or rosemary
- 1 cup chicken or vegetable broth
- Salt and black pepper, to taste.
Instructions
- Peel potatoes and cut them into thick, even cylinders. Trim the ends so they can stand flat.
- Heat olive oil in an oven-safe skillet over medium-high heat. Add potatoes cut-side down and sear for 5–7 minutes until deeply golden brown.
- Flip the potatoes and add butter, garlic, and fresh herbs. Spoon the melted butter over the potatoes for extra flavor.
- Carefully pour in the broth.
- Transfer the skillet to a preheated oven at 200°C (400°F).
- Roast for 25–30 minutes, occasionally basting with the broth and butter, until the potatoes are tender inside and the liquid has reduced.
- Season with salt and pepper and serve immediately.
Notes
Use an oven-safe pan for seamless stovetop-to-oven cooking.For extra richness, replace olive oil with more butter.Add a sprinkle of parmesan cheese before serving for a savory finish.
