Fondant Potatoes (Print version)
Classic French fondant potatoes with a crispy golden crust and creamy, buttery center. Easier than they look and perfect for any special dinner.
# Ingredients:
For the potatoes
01 -
4 large Yukon Gold potatoes, peeled and trimmed into thick cylinders (about 2 1/2 lb / 1.1 kg)
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon freshly ground black pepper
04 -
2 tablespoons neutral oil, such as vegetable or canola
For the braise
05 -
4 tablespoons (55 g) unsalted butter, cubed
06 -
4 sprigs fresh thyme
07 -
3 garlic cloves, lightly smashed
08 -
1 1/2 cups (360 ml) low-sodium chicken stock
# Instructions:
01 -
Peel the potatoes and slice off the ends to create flat surfaces. Cut into thick cylinders about 1 1/2 inches tall. Pat very dry with paper towels. Season all over with salt and pepper.
02 -
Heat the oil in a 12-inch oven-safe skillet over medium-high heat until it shimmers. Lay the potatoes flat-side down in a single layer with space between each piece. Cook without moving for 5 to 6 minutes until a deep golden crust forms. Flip and sear the second side for another 5 to 6 minutes.
03 -
Reduce the heat to medium. Add the butter, thyme, and garlic. Swirl the pan constantly until the butter melts and begins to foam, about 1 minute. Cook until the kitchen smells nutty and herbal, about 30 seconds more.
04 -
Pour in the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. Those browned bits add deep savory flavor to the final glaze.
05 -
Transfer the skillet to a 425°F oven. Roast for 25 to 30 minutes, basting the potatoes once halfway through, until a paring knife slides through the centers with no resistance and the liquid has reduced to a glossy, saucy glaze.
# Good to know:
01 -
Best served immediately while the sauce is still glossy and hot.
02 -
Use low-sodium stock so the potatoes do not become overly salty as the liquid reduces.