Fondant potatoes are a delicious side dish I have been making for years that is a unique way to prepare potatoes. Fondant here refers to a cooking technique where food, most commonly potatoes, are cut into cylinders and then browned on the outside in a pan with butter, creating a crispy crust while remaining soft and creamy inside. We love these and they go well with most proteins as a side dish.
It is really simple to make these. Potatoes are peeled and cut into cylinders and then browned in butter in a cast iron skillet or other oven safe pan, then seasoned with herbs, salt, pepper and stock and baked until creamy. These are both creamy and a bit crisped on the butter cooked ends and are such a nice mix of texture and flavor. They are great leftover also. These never make it to the next day at my house as the kids always eat the leftovers later that night out of the fridge.
Fondant Potatoes
Ingredients
- 4 whole russet potatoes peeled and cut into thick cylinders
- 4 tbsp butter
- 2 tbsp olive oil
- salt and pepper
- 1/2 tsp dried thyme
- 1 cup chicken broth
Instructions
- Peel potatoes, cut into 3 inch cylinders with flat ends and soak in water for 10 minutes. Drain and dry them. Preheat the oven to 425. Heat a cast iron skillet over medium high and add the oil.
- Place the potatoes in, flat sides down, making sure the oil is spread around the pan. Brown in the hot oil until the pan side of the potatoes is nicely browned. Flip and brown the other side. Add the butter and thyme and a good sprinkle of salt and pepper. Allow the butter to melt and start to brown. Then add 1/2 cup stock and place in the oven.
- Bake for 30-40 minutes, adding a little more stock if the pan gets dry, until they are creamy and soft inside but still in tact. Add a bit more salt if needed. Serve with the butter left in the bottom of the pan.