Garlic Butter Fondant Potatoes
Fondant potatoes are browned in a skillet, then baked in chicken broth with garlic, butter and thyme until tender in the center.
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 crosswise into 4 to 6 rounds, about 1 inch thick.
- 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 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 large Russet potatoes: I use big baking potatoes because they're starchy enough for that soft center and large enough to cut into good-sized rounds.
You don't need a cookie cutter: A reader asked about this, and you can absolutely just cut the potatoes into evenly sized rounds with a knife. Trim the sides if you want the traditional cylinder shape, but it won't change how they taste.
Keep the rounds the same thickness: This matters more than getting them perfectly shaped. Evenly sized pieces will brown and cook through at roughly the same rate.
Dry them before browning: Pat the cut potatoes well with paper towels. Removing surface moisture helps them brown instead of steam when they hit the skillet.
Give them time to brown: Don't rush the first skillet step. Those deeply browned flat surfaces are a big part of what makes fondant potatoes different from potatoes simply baked in broth.
You don't need a cookie cutter: A reader asked about this, and you can absolutely just cut the potatoes into evenly sized rounds with a knife. Trim the sides if you want the traditional cylinder shape, but it won't change how they taste.
Keep the rounds the same thickness: This matters more than getting them perfectly shaped. Evenly sized pieces will brown and cook through at roughly the same rate.
Dry them before browning: Pat the cut potatoes well with paper towels. Removing surface moisture helps them brown instead of steam when they hit the skillet.
Give them time to brown: Don't rush the first skillet step. Those deeply browned flat surfaces are a big part of what makes fondant potatoes different from potatoes simply baked in broth.
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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