Crispy golden brown on the outside, soft, creamy and full of flavor on the inside, say hello to fondant potatoes! My awesome friend Kristy showed me these. I had never even heard of these delectable little rounds before. Since it was Christmas time, I decided to give these a go and make them for my family. I did a trial run the night before, thank-goodness. They ended up a bit undercooked, a little dry, and not as flavorful as I would have liked. I realized I needed to cut the rounds smaller (thirds instead of halves), add more chicken broth, cook a bit longer… and they turned out perfecto!
Let’s begin! Peel 3 large russet potatoes and cut off the ends, trying to leave the same girth around equally on each potato. Cut each potato in thirds, trying your best to make each one the same height.
Place potatoes in a large bowl and cover with cold water. Let them sit for at least 30 minutes at room temperature, this will remove excess potato starch.
Preheat the oven to 400 degrees F and arrange a rack in the middle of the oven. Prepare the garlic by smashing and peeling the cloves, I also chop off the end that connects each clove to the bulb. Cut up butter into small cubes and rinse off springs of thyme.
Drain the potatoes, rinse with cold water, and pat dry with paper towels. Season the potatoes with salt and black pepper, set aside.
Heat avocado oil in a large cast iron skillet over medium-high heat until shimmering. Add the potatoes in a single layer and cook until golden brown, 7to 8 minutes.
Use tongs to flip potatoes over, then add in garlic, butter, and sprigs thyme. Cook until the butter is foaming and starts to brown, which should take 2 to 3 minutes.
Slowly pour in 3/4 cup chicken broth, then carefully slide skillet into the over and bake for 35-40 minutes, until the potatoes are fork tender.
After placing on serving tray, drizzle leftover pan juices over the potatoes and garnish the fresh thyme springs. Enjoy!
Fondant Potatoes
Ingredients
- 3 large russet potatoes
- 3 giant cloves garlic
- 4 tablespoons (1/2 stick) unsalted butter
- ½-1 teaspoon kosher salt
- ½-1 teaspoon ground black pepper
- 2 tablespoons avocado oil
- 4 sprigs fresh thyme, plus more for garnish
- ¾ cup low-sodium chicken broth
Instructions
- Peel 3 large russet potatoes and cut off the ends, trying to leave the same girth around equally on each potato. Cut each potato in thirds, trying your best to make each one the same height. Place the potatoes in a large bowl and cover with cold water. Let them sit for at least 30 minutes at room temperature, this will remove excess potato starch.
- Preheat the oven to 400 degrees F and arrange a rack in the middle of the oven.
- Prepare the garlic by smashing and peeling the cloves, I also chop off the end that connects each clove to the bulb. Cut up butter into small cubes and rinse off springs of thyme.
- Drain the potatoes, rinse with cold water, and pat dry with paper towels. Season the potatoes with salt and black pepper, set aside.
- Heat avocado oil in a large cast iron skillet over medium-high heat until shimmering. Add the potatoes in a single layer and cook until golden brown, 7 to 8 minutes.
- Use tongs to flip potatoes over, then add in garlic, butter, and sprigs thyme. Cook until the butter is foaming and starts to brown, which should take 2 to 3 minutes.
- Slowly pour in 3/4 cup chicken broth, then carefully slide skillet into the over and bake for 35-40 minutes, until the potatoes are fork tender.
- After placing on serving tray, drizzle leftover pan juices over the potatoes and garnish the fresh thyme springs. Enjoy!
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