Description
Fondant Potatoes are a classic French-inspired side dish featuring tender, golden-brown potato cylinders that are first seared to a beautiful crust and then slow-baked in butter, thyme, and chicken stock. This method produces potatoes that are crispy on the outside, soft and fluffy on the inside, with rich, aromatic flavors.
Ingredients
Potatoes
- 4 large floury potatoes (400g/14 oz each), peeled (Aus: Sebago, US: Russet, UK: King Edward)
Seasoning & Cooking
- 3/4 tsp cooking salt or kosher salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
- 3 tbsp (50g) unsalted butter, cut into 1cm / 1/2″ cubes
- 6 thyme sprigs (or 1/2 tsp dried thyme)
- 1 cup low sodium chicken stock or vegetable broth
Instructions
- Preheat the Oven:
Set your oven to 200°C / 390°F (180°C fan-forced) to prepare for baking the potatoes after searing.
- Prepare Potatoes:
Carve each peeled potato into cylinders about 6cm (2″) in diameter and 7 cm (3″) tall. Then cut each cylinder in half to create 3.5 cm (1.4″) tall pieces, yielding 8 short cylinders total. Alternatively, you can use cutters or a peeler to shape the potatoes approximately into this form.
- Season Potatoes:
Pat the potato pieces dry thoroughly, then place them in a large bowl. Toss with half of the olive oil, all the salt, and pepper to evenly coat.
- Sear Potatoes:
Heat the remaining 1 tbsp olive oil in an ovenproof heavy-based skillet over medium-high heat. Add the potato cylinders and cook each side for 6 to 8 minutes until golden brown and crispy.
- Add Butter and Herbs:
Add the cubed butter and thyme sprigs to the skillet. Once the butter melts, spoon it over the potatoes continuously to baste and infuse them with flavor.
- Add Stock and Bake:
Pour in the chicken stock and bring it to a boil on the stovetop. Then transfer the skillet to the preheated oven and bake the potatoes for 30 minutes until tender. Halfway through baking (at 15 minutes), baste the potatoes again with the butter.
- Finish and Serve:
Remove the skillet from the oven, baste the potatoes once more with the buttery pan juices, and serve immediately. For an elegant meal, pair with steak, béarnaise sauce, and buttered peas.
Notes
- Use a heavy-based ovenproof skillet, such as cast iron, for even searing and safe oven use.
- Trim the ends of the potatoes so they stand upright to make carving easier and uniform slices.
- If you have leftover potato trimmings, soak them in water to prevent browning and use them for mashed potatoes.
- It’s okay if your potato pieces are not perfectly round; shape is less important than even cooking.
- Don’t overcrowd the pan when searing to ensure a good crust forms on each piece.
Nutrition
- Serving Size: 1 potato piece (approx. 100g)
- Calories: 130 kcal
- Sugar: 1.2 g
- Sodium: 180 mg
- Fat: 7.5 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 15 mg
