Fondant Potatoes Recipe
User Reviews
5
Fondant Potatoes Recipe
Description
The Fondant Potatoes recipe transforms russet potatoes into tender, creamy rounds with a crisp, golden exterior. After peeling and slicing the potatoes into thick rounds, they are soaked to remove excess starch before seasoning with salt, pepper, paprika, and onion powder. Pan-searing cut-side down in hot canola oil creates a flavorful crust. Adding butter, garlic, thyme, and rosemary in the pan enriches the flavor as the butter foams and browns. Finally, adding vegetable broth and transferring the pan into a hot oven finishes the cooking gently and infuses moisture into the potatoes.
These potatoes balance crispy edges with meltingly soft centers and carry fragrant herbal and savory notes from the garlic and fresh thyme and rosemary sprigs. They make a suitable side dish for roasted meats or holiday meals and can highlight simple main courses with their rich texture and subtle seasoning.
Ingredients
- 5 russet potato about 2 pounds, medium
- 4 cloves garlic minced
- 4 tablespoons butter cut into small pieces, unsalted
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 tablespoons canola oil
- 4 thyme plus more for garnish, sprigs, fresh
- 4 rosemary plus more for garnish, sprigs, fresh
- 1 cup vegetable broth or chicken broth, low-sodium
Instructions
- Peel the potatoes. Trim the ends to be flat, then cut each potato in half crosswise. You should now have ten flat potato rounds.
- Place the potatoes in a large bowl, cover with cold water, and let sit for 30 minutes.
- Preheat the oven to 400°F and arrange the rack in the middle of the oven.
- Drain the potatoes, rinse with cold water, and pat dry with paper towels.
- Place them in a dry large bowl and season with the kosher salt, black pepper, paprika, and onion powder.
- Add two tablespoons of canola oil to a large cast-iron pan over medium-high heat. Once the oil shimmers, add the potatoes cut-side down in a single layer. Cook until golden brown, about 6 to 7 minutes; flip and cook for five more minutes
- Next, add the garlic, butter, four sprigs of thyme, and four sprigs of rosemary to the pan. Stir and cook until the butter is foaming and just starting to brown 2 minutes.
- Add the broth, stir gently, and transfer the pan to the oven.
- Bake until the potatoes are fork-tender, about 30 to 35 minutes.
- Before serving, garnish with more fresh thyme and rosemary sprigs, drizzle with the pan juices, and sprinkle parsley on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 30mg | 10% |
| Sodium | 640mg | 27% |
| Potassium | 1122mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 17mg | 19% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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