Fondant Potatoes Recipe
I absolutely love this fondant potato recipe because it transforms simple ingredients into a gourmet dish that’s both crispy on the outside and melt-in-your-mouth tender inside. The combination of garlic, thyme, and rich butter roasting together in the oven fills my kitchen with an irresistible aroma that promises pure comfort and satisfaction.
I absolutely adore the indulgent side dish known as Fondant Potatoes. They are made with large russet potatoes and result in a golden, crispy exterior and a soft, creamy interior.
They are cooked in a luscious mix of vegetable oil, unsalted butter, and chicken stock, along with no small amount of flavoring. That flavoring consists of garlic and thyme, and I guarantee it permeates the potatoes.
Ingredients
High in carbohydrates and a good source of fiber and vitamin C are russet potatoes.
Provides a source of healthy fats for cooking: vegetable oil.
Butter with no added salt: Full-flavored, it lends creaminess to foods.
Adds depth and umami flavor; low in calories, high in protein.
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Garlic: Bolsters flavor with antioxidant and anti-inflammatory attributes.
Thyme, Fresh: This aromatic herb brings a boost of fresh flavor and a hint of earthy taste.
Ingredient Quantities
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- 3 large russet potatoes
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 cup chicken stock
- 2 cloves garlic, peeled and crushed
- 2 teaspoons fresh thyme leaves
- Salt, to taste
- Black pepper, to taste
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Instructions
1. Set your oven to heat at 400°F (200°C).
2. Remove the skin from the russet potatoes, and slice each potato into discs 1 inch thick. The aim is to have the slices cut from the potato resemble as much as they can cylindrical shapes.
3. In a spacious skillet that can safely go in the oven, warm the vegetable oil over a medium-high flame.
4. Potato slices are seasoned with salt and black pepper and then added to the skillet in a single layer.
5. The potatoes should be seared for roughly 5 minutes per side, guaranteeing that they achieve a golden-brown color.
6. When the potatoes are browned, put unsalted butter into the skillet so that it can melt and cover the potatoes.
7. Distribute the crushed garlic and fresh thyme leaves evenly in the skillet.
8. Into the skillet, pour the chicken stock, taking care to set it in such a way that the potatoes are partly underwater.
9. Move the skillet to the heated oven and roast for 30 to 35 minutes, or until the potatoes are tender and the liquid has mostly evaporated.
10. Serve the fondant potatoes hot, garnished with an extra thyme leaves, if you like.
Equipment Needed
1. Oven
2. Skillet (oven-safe)
3. Vegetable peeler
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Tongs or spatula
FAQ
- What type of potatoes are best for Fondant Potatoes?Use russet potatoes since they have a starchy texture, which is perfect for achieving a crispy exterior and a creamy interior.
- Can I use dried thyme instead of fresh thyme?You can use dried thyme in place of fresh thyme. Use approximately half the amount of dried thyme, since dried herbs have a more concentrated flavor.
- Is there a substitute for chicken stock to make it vegetarian?If you prefer to create a vegetarian version of the dish, you can absolutely use vegetable broth in place of the chicken stock.
- How do I know when the Fondant Potatoes are done?When golden brown on both sides and tender in the center when pierced with a fork, the potatoes are done.
- Can I make Fondant Potatoes ahead of time?Fondant Potatoes are at their best served directly from the stovetop, their crunchy exteriors giving way to tender centers. Still, they can be reheated in the oven. If doing so, I recommend uncovering them for the last few minutes to regain some lost crispiness.
- What other herbs can I use in this recipe?In addition to thyme, you can try using rosemary or parsley for more variations in flavor.
Substitutions and Variations
For large russet potatoes, use large Yukon Gold potatoes for a creamier texture.
When it comes to vegetable oil, a flavorful alternative is olive oil.
For unsalted butter: vegan butter can be used for a dairy-free option.
When making chicken stock, you can use vegetable stock as a suitable substitute for a vegetarian option.
Use fresh thyme leaves. Although dried thyme can be used, use only about half the amount.
Pro Tips
1. Uniformity in Cutting: Ensure that the potato slices are as uniform as possible in thickness to guarantee even cooking. Use a mandoline slicer if you have one for precise cuts.
2. Oil and Butter Balance: Consider browning the butter slightly before adding it to the skillet for a richer, nutty flavor. This will enhance the taste of the fondant potatoes.
3. Garlic Infusion: If you want a more robust garlic flavor, you can gently sauté the crushed garlic in the oil before adding the potato slices. This will infuse the oil with garlic flavor.
4. Enhanced Aromatics: Add a sprig of rosemary along with the thyme for an additional layer of aromatic flavor. It complements the earthiness of the potatoes beautifully.
5. Stock Selection: Use a high-quality chicken stock or even homemade stock if possible. It will significantly impact the flavor depth of the final dish. Alternatively, for a different taste, you could substitute with vegetable or beef stock.
Fondant Potatoes Recipe
My favorite Fondant Potatoes Recipe
Equipment Needed:
1. Oven
2. Skillet (oven-safe)
3. Vegetable peeler
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Tongs or spatula
Ingredients:
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- 3 large russet potatoes
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 cup chicken stock
- 2 cloves garlic, peeled and crushed
- 2 teaspoons fresh thyme leaves
- Salt, to taste
- Black pepper, to taste
“`
Instructions:
1. Set your oven to heat at 400°F (200°C).
2. Remove the skin from the russet potatoes, and slice each potato into discs 1 inch thick. The aim is to have the slices cut from the potato resemble as much as they can cylindrical shapes.
3. In a spacious skillet that can safely go in the oven, warm the vegetable oil over a medium-high flame.
4. Potato slices are seasoned with salt and black pepper and then added to the skillet in a single layer.
5. The potatoes should be seared for roughly 5 minutes per side, guaranteeing that they achieve a golden-brown color.
6. When the potatoes are browned, put unsalted butter into the skillet so that it can melt and cover the potatoes.
7. Distribute the crushed garlic and fresh thyme leaves evenly in the skillet.
8. Into the skillet, pour the chicken stock, taking care to set it in such a way that the potatoes are partly underwater.
9. Move the skillet to the heated oven and roast for 30 to 35 minutes, or until the potatoes are tender and the liquid has mostly evaporated.
10. Serve the fondant potatoes hot, garnished with an extra thyme leaves, if you like.