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Fondant potatoes are a unique way to cook this beloved vegetable. They are not like your average mashed or roasted potatoes. Instead, they cook in broth after being seared. This method gives them a soft inside and a crispy outside.

Fondant Potatoes

Experience the gourmet delight of fondant potatoes with our easy recipe that will impress at any dinner! These creamy, rich potatoes are seared to perfection, creating a crispy outside and soft inside. Learn the essential ingredients, step-by-step instructions, and chef tips to get the ideal texture. Perfect for pairing with meats, veggies, or on their own, fondant potatoes are a must-try. Click through to explore the full recipe and elevate your cooking!
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Ingredients
  

4 large Yukon Gold potatoes, peeled and cut into thick cylinders

4 tablespoons unsalted butter

2 tablespoons vegetable oil

2 cups vegetable or chicken broth

2 cloves garlic, smashed

2 sprigs fresh thyme (or 1 teaspoon dried thyme)

Salt and freshly ground black pepper to taste

Lemon zest from 1 lemon (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    Heat the vegetable oil in a large, oven-safe skillet over medium-high heat.

      Once hot, carefully add the potato cylinders cut-side down. Sear them for about 5-7 minutes until golden brown. Use a spatula to gently flip them over and brown the other cut side for another 5-7 minutes.

        Remove the potatoes from the skillet and set them aside. Lower the heat to medium.

          In the same skillet, add the butter and let it melt, scraping up any browned bits from the bottom of the pan for extra flavor.

            Add the smashed garlic and thyme, and sauté for 1-2 minutes until fragrant.

              Carefully return the seared potatoes to the skillet, cut-side up this time. Pour in the broth until it reaches halfway up the sides of the potatoes. Season with salt and pepper.

                Bring the broth to a gentle simmer, then transfer the skillet to the preheated oven. Bake for 25-30 minutes until the potatoes are tender and most of the liquid has evaporated.

                  Once cooked, remove the skillet from the oven and let it sit for a few minutes.

                    To serve, drizzle the potatoes with the remaining broth in the skillet and garnish with lemon zest for a fresh touch.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                        - Presentation Tips: Serve the potatoes directly from the skillet for a rustic look, or plate them individually with a spoonful of broth and a sprinkle of fresh herbs for an elegant touch.