Buttery, crisp and melt in your mouth addictive Fondant Potatoes are easy to make. The perfect addition to just about any dinner and made with just a handful of ingredients like butter, garlic and thyme.
Course: Dinner, Side Dish
Cuisine: American, French
Keyword: fondant potatoes, Roasted Potatoes
4large russet potatoes
3garlic clovespeeled and crushed
3tablespoonschopped fresh thyme
1/2teaspoonfresh ground pepper
Preheat oven to 425˚F.
Peel potatoes and cut off the ends to create a uniform cylinder shape. Cut each potato in half crosswise to make 8 potato cylinders.
Soak the potatoes in a bowl of cold water for 10 minutes to remove some of the starch for the outside. This helps your potatoes crisp up. Drain and pat dry.
Heat the oil in a heavy skillet over high heat and add the potatoes to the pan flat side down.
Turn the heat to medium and fry the potatoes until crispy and golden brown, approximately 5 to 6 minutes. Season with a sprinkle of salt and pepper.
Flip the potatoes over onto the opposite end and cook for an additional 2-3 minutes to form a crust.
Add the butter to the pan and sprinkle with the thyme. Continue cooking until the butter foams and begins to turn a golden color.
Baste the potatoes with some of the butter and add the stock to the pan.
Transfer the skillet to the oven and cook until the potatoes are fork tender, approximately 25-30 minutes.
Remove the potatoes from the skillet and arrange on a platter. Pour some of the butter over the potatoes and garnish with thyme.
Potatoes can be prepped in advance. Store in an airtight container in the refrigerator until ready to cook.