Name: Fondant Potatoes: Deliciously Unique French Delicacy Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: French
Ingredients: 4 large russet potatoes; 4 tablespoons unsalted butter; 2 tablespoons vegetable oil; 2 cups vegetable or chicken broth; 2 garlic cloves, crushed; 2 sprigs fresh thyme; Salt and pepper to taste

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Introduction

Fondant potatoes are a deliciously unique French delicacy that transforms simple potatoes into a rich, tender, and flavorful side dish. With a crispy golden crust and a melt-in-your-mouth interior, they make an impressive addition to any meal.

A close-up of a black pan filled with round, golden roasted potatoes, each with a light brown crispy top and glistening with melted butter pooled on their surface. The potatoes are arranged in a single layer, surrounded by a shiny, golden sauce, and topped with small green herbs, including a sprig of thyme placed diagonally across the pan. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet potatoes
4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 cups vegetable or chicken broth
2 garlic cloves, crushed
2 sprigs fresh thyme
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C). Peel the potatoes and trim the ends so they resemble a cylinder. Cut each potato into about 2-inch thick pieces.
Step 2: In a large, oven-safe skillet, heat the vegetable oil over medium-high heat. Once hot, add the potato pieces cut-side down and sear them for about 4-5 minutes until golden brown.
Step 3: Carefully flip the potatoes to the other side and add the butter to the pan. Allow the butter to melt and coat the potatoes while basting them for about 2 minutes.
Step 4: Pour in the broth until the potatoes are halfway submerged. Add the crushed garlic and thyme sprigs. Season with salt and pepper to taste.
Step 5: Bring the broth to a gentle boil, then transfer the skillet to the preheated oven. Bake for about 30-35 minutes until the potatoes are tender and the broth is reduced to a syrupy glaze.
Step 6: Remove the skillet from the oven and let the potatoes sit for a few minutes before serving.

Tips & Variations

For a richer flavor, substitute chicken broth for vegetable broth, or add a splash of white wine before baking.
Use fresh rosemary instead of thyme for a different herbal note.
Make sure to use russet potatoes for their starchy texture, which helps achieve a creamy inside and crisp outside.
Serve the potatoes in the skillet with a drizzle of the reduced glaze and a sprig of fresh thyme for an elegant presentation.

Storage

Store leftover fondant potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat to retain their crispy exterior or in a 350°F (175°C) oven until heated through.

How to Serve

The image shows a black frying pan filled with golden brown, round potato patties, each topped with melting yellow butter. The patties have a crispy and shiny surface with a slightly caramelized texture. A few sprigs of fresh green thyme are placed in the middle, adding a touch of color and freshness. The butter creates a glossy sheen over the patties with some cushioning of light yellow melted pools. The pan is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for fondant potatoes?

While russet potatoes are ideal for their starchy texture, you can use Yukon Gold potatoes for a slightly creamier texture. Avoid waxy potatoes as they may not produce the same tender interior.

Is it necessary to use an oven-safe skillet?

Yes, using an oven-safe skillet allows you to sear the potatoes on the stovetop and then transfer the same pan to the oven for even cooking, reducing cleanup and preserving flavor.