Real Recipes From Real Home Cooks ®

fondant potatoes

Recipe by
Francine Lizotte
Surrey South, BC

These elegant potatoes are creamy inside with a crispy outside and are perfect for special occasions.

yield 4 servings
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For fondant potatoes

  • 4 lg
    oblong russet potatoes, peeled
  • 3 Tbsp
    vegetable oil (grapeseed or canola)
  • ground himalayan sea salt, to taste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 3 Tbsp
  • 3 lg
    sprigs thyme
  • 2 lg
    cloves garlic, smashed
  • 1 c
    low-sodium chicken broth, or more if needed

How To Make fondant potatoes

  • 1
    Preheat oven to 400ºF
  • 2
    After peeling potatoes, cut potatoes in half and slice the ends off making sure they’re sitting straight – try to have the same size and height.
  • 3
    In an oven-proof skillet or cast-iron pan over high heat, add oil and when it starts shimmering, place potatoes flat side down; season with salt and pepper.
  • 4
    Cook until brown, about 3 minutes per side, before flipping them; season again.
  • 5
    When the bottom is browned, add butter, thyme and garlic cloves. Generously spoon infused butter over the potatoes.
  • 6
    As soon as the butter starts turning light brown, pour in chicken broth.
  • 7
    Transfer to the preheated oven and bake for 30 to 40 minutes or until tender.
  • 8
    To test if potatoes are tender, insert a pointy knife on the side – if it goes in like butter, they’re done. We’ll serve them immediately.
  • 9
    To view this elegant potato recipe on YouTube, click on this link >>>