Garlic Butter Fondant Potatoes
Treat your taste buds to these gorgeous garlic butter fondant potatoes. They're crispy on the outside, soft inside and literally just melt in your mouth.
Servings: 4
Equipment
- Cast Iron Skillet Large and Oven-Safe
- Circle Cookie Cutter 2-Inch
Ingredients
- 4 Russet potatoes large (baking potato sized)
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1½ Cups chicken broth
- 3 Cloves garlic thinly sliced
- 3 Sprigs fresh thyme leaves only, discard the stems
- 1 Teaspoon Italian seasoning dried
- ½ Teaspoon salt plus more to taste
- ½ Teaspoon black pepper plus more to taste
Instructions
- Preheat the oven to 400°F.
- Cut each potato width-wise into 4 to 6 circles, each an inch or 2 wide.
- Use a 2-inch cookie cutter to cut each section into a potato round.
- Heat the olive oil and 1 tablespoon of butter in a large oven-safe skillet over a medium-high heat.
- Add potato rounds and cook for 5 to 7 minutes on each side, or until browned.
- Turn off the heat. Add the broth, garlic, thyme, Italian seasoning, salt, and pepper.
- Transfer skillet into the oven and cook for 20 to 25 minutes, or until fork-tender and cooked through.
- Remove the fondant potatoes from the oven and add the last tablespoon of butter to the skillet. Stir until the butter melts into the sauce.
- Season with more salt and pepper if desired and serve immediately.
Notes
Use the right potatoes: I recommend you use Russet potatoes for this recipe because they have a higher starch content, which helps them become crispy on the outside and buttery on the inside. Look for the ones labeled "baking potatoes" which are nice and big.
Dry the potato slices: After slicing the potatoes, pat dry on paper towels to get rid of excess moisture (this helps them crisp up).
Use good quality butter: This isn't a recipe for margarine. Instead, use good quality butter. It makes all the difference!
Dry the potato slices: After slicing the potatoes, pat dry on paper towels to get rid of excess moisture (this helps them crisp up).
Use good quality butter: This isn't a recipe for margarine. Instead, use good quality butter. It makes all the difference!
Nutrition
Calories: 246kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 637mg | Potassium: 938mg | Fiber: 3g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 2mg
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