5 from 18 votes
Fondant Potatoes Recipe
Fondant Potatoes are indulgently pan-seared potato rounds finished in the oven with butter, garlic, fresh herbs, and broth. The potatoes develop a golden crust on the outside while becoming tender and flavorful inside. The use of thyme and rosemary infuses aromatic notes that complement the rich butter and garlic base, making it a refined side dish option.
Prep Time
50 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings:
4
servings
Calories:
389 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 389
% 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.