Fondant Potatoes
Golden, crispy-edged Fondant Potatoes, infused with garlic, thyme, and savory broth. Simple ingredients, exceptional taste
Ingredients
4 medium Yukon Gold or Russet potatoes
2 tbsp vegetable oil
3 tbsp unsalted butter
1 cup chicken or vegetable broth
2 garlic cloves, smashed
2 sprigs fresh thyme (or ½ tsp dried thyme)
Salt and black pepper to taste
Directions
Prepare Potatoes: Peel the potatoes and cut them into thick, even rounds (about 1.5 inches thick). Pat them dry with a paper towel.
Sear Potatoes: Heat the vegetable oil in a steel pan over medium-high heat. When hot, place the potatoes flat side down in the pan. Let them cook undisturbed for about 5 minutes until golden brown.
Flip & Flavor: Flip the potatoes and add butter, garlic, and thyme to the pan. Let the butter melt and foam, then spoon it over the potatoes for extra flavor.
Add Broth: Pour in the broth carefully—it will sizzle! Reduce the heat to medium-low and let the potatoes simmer until they are fork-tender and most of the liquid has create its own sauce (about 15-20 minutes). Can also put them in the oven at 425° for 15 minutes.
Season & Serve: Remove the potatoes from the pan, season with salt and pepper, poor sauce from the pan and serve warm. Enjoy!
