Fondant potatoes, with their crisp exterior and creamy interior, are a delightful and simple side dish. The choice of russet potatoes is essential as they have a high starch content, ensuring a velvety texture when cooked.
The initial step of searing the potato cylinders with vegetable oil over medium-high heat is an essential for creating a golden-brown crust. This caramelization adds depth and complexity to the flavor profile, making each bite a delicious blend of textures and tastes. Vegetable oil is needed for the searing portion as butter would brown and burn before the potatoes get golden brown.
Adding the butter and sauteing with minced garlic and fresh thyme in the skillet infuses the potatoes with aromatic notes. Basting helps the aromatic notes cover the potatoes uniformly. The addition of chicken broth not only provides moisture but also imparts a rich, savory essence to the dish.
Baking the potatoes in in the oven allows them to absorb the flavorful broth while becoming tender and creamy inside. Basting halfway through is essential, as this ensures that the fondant potatoes retain their moisture and develop a silky texture.
Whether served as an elegant side dish at a dinner party or a comforting accompaniment to a family meal, fondant potatoes offer a rich and sophisticated flavor experience.
Creamy Fondant Potatoes
Ingredients
- 4 large russet potatoes peeled and cut into cylindrical shapes 2" thick
- 4 tbsp unsalted butter
- 2 cloves garlic minced
- 1 sprig fresh thyme
- 1 cup chicken broth
- 1 tbsp vegetable oil for searing
- salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large ovenproof skillet, melt the butter over medium-high heat.
- Add the potato cylinders to the skillet and cook until they are golden brown on both ends, turning occasionally.
- Turn the heat down to medium and add the unsalted butter.
- Add the minced garlic and fresh thyme. Sauté for a minute until fragrant. Baste the potatoes with the butter.
- Pour in the chicken broth.
- Transfer the skillet to the preheated oven.
- Bake for 30 minutes or until the potatoes are tender and have absorbed most of the broth, becoming creamy inside. Baste the potatoes with the remaining liquid in the skillet at the 15 minute mark.
- Season with salt and black pepper to taste. Serve the fondant potatoes hot and enjoy!
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