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Fondant Potatoes Are the Fanciest—and the Easiest—Potatoes You'll Ever Make
Fondant potatoes (aka melting potatoes) start with a sear in a hot skillet then are braised in herbs and broth to give them a melt-in-your-mouth interior.
Ingredients
- 4 Yukon gold potatoes (each about 5 inches long)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 6 tablespoons butter, cut up
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 cloves garlic, thinly sliced
- 1 cup reduced-sodium chicken or vegetable broth
Directions
- 1
Preheat oven to 425°F. Peel potatoes; cut a thin slice off each end to make flat surfaces on the ends. Cut potatoes crosswise into four 1¼-inch slices. Place potatoes in a medium bowl; cover potatoes with cold water. Let stand 5 minutes. Meanwhile, heat a large cast iron or heavy oven-safe skillet over medium 5 minutes. Drain potatoes; pat dry well with paper towels. Sprinkle potatoes with salt and pepper.
- 2
Add the oil and 2 Tbsp. of the butter to preheated skillet; swirl skillet to coat bottom. Add potato slices in a single layer and cook until bottoms are golden brown, 7 to 10 minutes. Turn potatoes; cook until bottoms are golden brown, 7 to 10 minutes more.
- 3
Add remaining 4 Tbsp. butter around potatoes. Add thyme and rosemary sprigs and garlic to skillet. Carefully pour ½ cup of the broth over and around potatoes.
- 4
Place skillet in oven. Roast, uncovered, 15 minutes. Remove skillet from oven. Carefully tilt and spoon liquid from skillet over potatoes. Turn potatoes. Add remaining broth to skillet. Roast, uncovered, until potatoes are tender when pierced with a paring knife, about 10 minutes more.
- 5
Transfer potatoes to a serving platter. Discard herb sprigs. Spoon liquid from skillet over potatoes. Sprinkle with additional kosher salt and fresh thyme and/or rosemary.