Description
Fondant Potatoes are a classic French side dish featuring large floury potatoes that are seared to golden perfection, then baked slowly in butter, thyme, and chicken stock until meltingly tender. This recipe offers a rich, flavorful accompaniment ideal for steaks, roasts, or elegant dinners.
Ingredients
Potatoes
- 4 x 400g (14 oz) large floury potatoes (Aus: Sebago, US: Russet, UK: King Edward), peeled
Seasoning
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil (divided)
For Cooking
- 3 tbsp (50g) unsalted butter, cut into 1cm (1/2") cubes
- 6 thyme sprigs (or 1/2 tsp dried thyme)
- 1 cup low sodium chicken stock or broth (or vegetable stock)
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C if using a fan-forced oven to ensure it's hot and ready for baking the potatoes.
- Prepare Potatoes: Peel the potatoes and cut each into cylinders about 6cm (2") in diameter and 7cm (3") in height. Then, halve these cylinders to form 8 shorter cylinders approximately 3.5cm (1.4") tall. Pat the potatoes dry to remove excess moisture.
- Season Potatoes: Place the potato cylinders into a large bowl. Toss them with half of the olive oil, all the salt, and black pepper evenly to coat.
- Sear Potatoes: Heat the remaining 1 tablespoon of olive oil in an ovenproof heavy-based skillet over medium-high heat. Place the potato cylinders flat side down and cook each side for 6 to 8 minutes until golden brown all over, creating a flavorful crust.
- Add Butter and Thyme: Add the cubed butter and thyme sprigs to the skillet. Once the butter has melted, continuously spoon the butter over the potatoes to baste them, imparting rich flavor and moisture.
- Add Stock and Bake: Pour in the chicken stock and bring the mixture to a boil on the stove. Transfer the skillet to the preheated oven and bake for 30 minutes or until the potatoes are tender when pierced with a fork. Halfway through baking, remove briefly to baste the potatoes again with the buttery juices.
- Finish and Serve: Remove the potatoes from the oven and baste them one last time with the buttery pan juices. Serve immediately. For a restaurant-style touch, pair fondant potatoes with steak, béarnaise sauce, and buttered peas.
- Optional Potato Cutting Methods: Trim the ends of each potato to help them stand upright and shape them into cylinders using one of several methods: carving with a knife lying on the side, shaving thin slivers while standing upright, using cutters for rounds, or shaping with a potato peeler as best you can. Irregular shapes still yield delicious results.
Notes
- Use large floury potato varieties such as Russet, Sebago, or King Edward for the ideal texture.
- Pat potatoes dry before seasoning to ensure a good sear and prevent steaming.
- Use an ovenproof heavy skillet to allow easy transfer from stovetop to oven.
- Basting with butter during cooking infuses rich flavor and helps develop a glossy finish.
- Keep leftover cut potatoes submerged in water if not cooking immediately to prevent browning.
- Adjust stock quantity if cooking smaller or larger amounts to avoid flavor dilution or dryness.
- Serve fondant potatoes immediately to enjoy their best texture and flavor.
