Crispy on the outside, loaded with savory flavors in the creamy exterior, fondant potatoes prove that tubers can be all things, to all people!
A friend of mine keeps teasing me that I’m “bougie.” Well, I’m not “bougie,” and I can prove it. My potatoes aren’t the same sizes. Hah! Take that, Mark!
Normally for fondant potatoes they’re cut into equal size circles using a paring knife or a round cookie cutter. Both to ensure equal cooking times, plus an elegant (dare I say) traditional and “bougie” presentation.
But, I really hate wasting food. And while I could have saved the pieces to make mashed potatoes, I was like, “meh.”
Unless you have the world’s oddest shaped spud, I can’t see the difference of a quarter inch making that much difference in the baking process.
And it didn’t. Each one was luxuriously flavored and cooked (again, dare I say), perfectly. The potatoes absorb the broth, leaving you with a crazy delicious thyme butter in the pan.
Bonus: Aside from being delicious, an amazing thing about these fondant potatoes is just how easy they are to make!
You peel the potatoes. You cut the potatoes. You brown the potatoes. You add some butter and thyme, throw them in the oven and…voila!
You have an incredibly precious plate of potatoes.
Fondant Potatoes
Ingredients
- 2 tablespoons olive oil divided
- 2 large russet potatoes
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Hungarian paprika
- ½ teaspoon smoked black pepper optional
- ½ teaspoon kosher salt
- 3 tablespoons salted butter
- 4 sprigs thyme
- 1 cup chicken or vegetable broth
Instructions
- Preheat oven to 425 degrees.
- Peel the potatoes and slice the potatoes into 1-inch rounds.
- Place the potatoes in a large bowl and cover them with cold water. Let sit for 10 minutes to remove the starch.
- Drain the potatoes, and add 2 teaspoons of the oil, pepper, paprika, smoked pepper, and salt into the bowl. Toss well to coat. Reserve.
- Pour the remaining olive oil into a medium cast iron skillet over medium high heat. When the oil shimmers, add the potatoes to the pan. Do not move them. Reduce heat to medium.
- Cook the potatoes for 5 minutes, or until they’re browned. Flip the potatoes and cook for an additional 5 minutes. Let pan cool slightly, and using paper towels, blot out the remaining oil.
- Add the butter, thyme, and chicken broth to the pan.
- Stir well to combine.
- Place the pan in the oven uncovered and bake for 30 minutes.
- Remove the pan from the oven, and test with a sharp knife to make sure they’re done. If the knife has any resistance, bake for an additional 10 minutes.
- Serve immediately or at room temperature.
Soooo delicious! Thank you.