Fondant Potatoes (Print Version)
Ingredients:
01 -
6 medium Yukon Gold potatoes.
02 -
Salt and pepper to taste.
03 -
3 tbsp unsalted butter.
04 -
2 tbsp olive oil.
05 -
3 cloves garlic, smashed.
06 -
4-5 sprigs fresh thyme.
07 -
1 cup chicken or vegetable broth.
Instructions:
01 -
Peel the potatoes and slice off the ends so each potato is flat on both sides. Cut them into cylinders, about 2 inches thick.
02 -
In a large, oven-safe skillet, heat the olive oil over medium-high heat. Season the potatoes generously with salt and pepper on both sides. Place the potatoes in the skillet and sear for 5-6 minutes on one side until golden brown. Flip and sear the other side for another 5-6 minutes.
03 -
Reduce the heat to medium and add the butter to the skillet. Once the butter has melted and started to foam, add the smashed garlic cloves and thyme sprigs. Tilt the skillet slightly and spoon the butter over the tops of the potatoes to baste them.
04 -
Carefully pour the chicken or vegetable broth into the skillet, avoiding pouring it directly over the potatoes to keep the tops crispy. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 25-30 minutes, or until the potatoes are tender inside and the broth has mostly evaporated.
05 -
Remove the potatoes from the oven and discard the garlic and thyme. Spoon some of the remaining buttery broth over the potatoes for extra flavor before serving.
Notes:
01 -
Fondant Potatoes have a crispy exterior and a creamy, tender interior.
02 -
The broth adds flavor and moisture while the butter bastes the potatoes, keeping them rich and flavorful.