Fondant Potatoes
Thick rounds of potato seared until deeply golden, then braised in butter, garlic, fresh thyme, rosemary, and broth until the insides are impossibly creamy. A restaurant-quality side dish made in one skillet with just nine ingredients.
- Total Time55 minutes
- Yield4 servings 1x
Ingredients
Units
Scale
- 4 medium Yukon Gold or small russet potatoes
- 3/4 tsp Kosher salt
- 1/4 tsp Ground black pepper
- 2 Tbsp Olive oil
- 6 Tbsp Butter
- 3 sprigs Fresh thyme
- 3 sprigs Fresh rosemary
- 2 cloves Garlic, thinly sliced
- 1 cup Reduced-sodium chicken or vegetable broth
Instructions
- Cut Potatoes: Preheat oven to 425°F. Peel potatoes and cut a thin slice off each end to create flat surfaces. Cut potatoes crosswise into four 1¼-inch slices.
- Season Potatoes: Place potatoes in a medium bowl and cover with cold water. Let stand 5 minutes. Meanwhile, heat a large cast iron or heavy oven-safe skillet over medium heat for 5 minutes. Drain potatoes and pat dry well with paper towels. Sprinkle with salt and pepper.
- Sear in Skillet: Add olive oil and 2 Tbsp butter to the preheated skillet; swirl to coat bottom. Add potato slices in a single layer and cook until bottoms are golden brown, 7 to 10 minutes. Turn potatoes and cook until second side is golden brown, 7 to 10 minutes more.
- Add Broth and Aromatics: 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.
- Roast and Baste: Place skillet in oven. Roast uncovered 15 minutes. Remove skillet from oven. Carefully tilt and spoon liquid from skillet over potatoes. Turn potatoes.
- Add Additional Broth: Add remaining ½ cup broth to skillet. Roast uncovered until potatoes are tender when pierced with a paring knife, about 10 minutes more.
- Finish and Serve: 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.
Notes
Yukon Gold potatoes are preferred for their naturally creamy texture, but small russets work well too. Soaking the cut rounds in cold water for 5 minutes removes surface starch for a crispier sear. Pat potatoes very dry before adding to the hot skillet to avoid steaming. Don’t skip the mid-roast basting — it keeps the tops moist and infuses herb-butter flavor. The cast iron handle will be extremely hot after oven use; always use an oven mitt.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Cuisine: American, French
Nutrition
- Calories: 380
- Sodium: 490
- Saturated Fat: 14
- Protein: 5
- Cholesterol: 45
