Fondant Potatoes Recipe (Pommes Fondantes)
These Fondant Potatoes are seared to golden brown, basted with butter, herbs, and garlic, and braised in the oven for the perfect side dish.
Ingredients
- 6 medium to large russet potatoes
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 smashed garlic cloves
- 8 to 12 sprigs of fresh thyme
- 1 cup chicken stock
- coarse salt and freshly cracked pepper
Instructions
- Slice the ends off of the potatoes. I take about a ½ to ¾ inch off.
- Peel the potatoes.
- Slice them in half widthwise so that they are all roughly the same height.
- Add some oil to a non-stick, carbon steel, or cast-iron skillet and heat on medium-high heat until the oil smokes lightly.
- Add the potatoes, cut side down, season with salt, and turn the heat down to medium.
- Sear the potatoes for 4 to 5 minutes or until the edges in the oil are browned.
- Flip the potatoes over, season with salt, and sear for an additional 4 to 5 minutes or until the edges are browned in the oil. Adjust the heat more if you feel the oil is too hot.
- Turn the heat down to low and add in the butter, garlic, and thyme.
- Once the butter is melted, baste the potatoes for 3 to 4 minutes until they become more browned.
- Pour in the chicken stock, season with salt and pepper, and place on a middle rack in the oven. Cook at 450° for 25 to 30 minutes or until they are well-browned and tender.
- Serve the potatoes with an optional garnish of fresh thyme leaves.
Notes
Make-Ahead: These potatoes are meant to be eaten when they are finished cooking, but you can keep them warm for 30 minutes in the oven, covered with foil at low temperatures (<200°).
How to Store: Cover and store in the refrigerator for up to 5 days. These do not freeze well, as the potatoes become mush once thawed. If you choose to freeze them, it’s best to cut them up and add them to a soup or mash them and serve.
How to Reheat: Place the desired amount into a medium-sized saucepot with ½ cup of chicken stock or water and heat in the oven at 350° for 10-12 minutes or until hot.
The goal is to hold the oil temperature at a max of 400°. This will ensure the oil does not burn.
Nutrition
Calories: 316kcalCarbohydrates: 41gProtein: 6gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 21mgSodium: 69mgPotassium: 949mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 15mgCalcium: 40mgIron: 2mg