Creamy Fondant Potatoes
Fondant potatoes, with their crisp exterior and creamy interior, are a delightful and simple side dish.
Servings: 4
Calories: 399kcal
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!