Crispy golden outside , creamy inside , Fondant Potatoes ( aka melting potatoes ) are as stunning as they are delicious .
Jacob Fox
The next time you ’re in hunt of a scurvy - lift but impressive side dish for a special get together , escort night , or holiday solemnisation , stop scroll and add these decadent Fondant Potatoes to your card . They take minimal hands - on prep — about 20 minutes — and even few kitchen skills ( if you’re able to skin and cut up a white potato you’re able to make these gorgeous spuds ) . And if you ca n’t hold back for a special occasion , we do n’t blame you . Surprise the fam with away dishof Fondant Potatoes on any random weeknight too . They ’ll get it on you !
Credit:Jacob Fox
What Are Fondant Potatoes?
Fondant potatoes , orpommes de terre fondantes , is a French side dish that use a method acting of slicing potatoes into fatheaded cross sections , embrown both end , and then slowly braise the Solanum tuberosum in butter , garlic , herbs , and broth . The Gallic wordfondantemeans melting , which aptly key out the fluid creamy inside of these flavoursome potatoes .
What Types of Potatoes Work Best for Fondant Potatoes?
Though potatoes will keep up to one class if youstore them decently , it ’s best to apply the novel potatoes for this formula . When it comes to pick out the right mixed bag for thispotato side dish , ideally a gamey - starch potpourri like Russet tater , or an all - intention potato such asYukon Gold , yield the best texture after braising in the oven . spare the waxy varieties , iered potatoes , for Irish potato salads and gratins . They wo n’t terminate up as igniter and creamy inside as the higher starch potatoes .
Ingredients
4mediumYukon Gold potatoesor smallrusset potatoes
3/4tsp.kosher saltiness
1/4tsp.ground black common pepper
Credit:Jake Sternquist
2Tbsp.olive oil
6Tbsp.butter
3sprigsfresh thyme
Credit:Jake Sternquist
3sprigsfresh rosemary
2cloves garlic , thinly sliced
1cupreduced - sodium poulet or vegetable broth
Credit:Jake Sternquist
Directions
Jake Sternquist
Cut Potatoes
Preheat oven to 425 ° F . Peel potatoes ; cut a tenuous slicing off each ending to make flat surfaces on the ends . Cut Solanum tuberosum crosswise into four 1¼-inch slices .
Season Potatoes
home potatoes in a average bowl ; address murphy with cold-blooded water . countenance stand up 5 minute of arc . Meanwhile , stir up a large cast Fe or heavy oven - good frying pan over sensitive 5 minutes . Drain potatoes ; pat dry well with paper towels . Sprinkle white potato with salt and pepper .
Start Cooking in Skillet
tally the vegetable oil and 2 Tbsp . of the butter to preheat frypan ; vortex skillet to surface bottom . Add potato slice in a single layer and Captain James Cook until bottoms are golden brown , 7 to 10 minutes . Turn tater ; cook until bottoms are fortunate brown , 7 to 10 arcminute more .
Add Broth
Add remaining 4 Tbsp . butter around potatoes . Add thyme and rosemary sprig and garlic to skillet . cautiously pour ½ cup of the broth over and around white potato vine .
Roast
Place skillet in oven . Roast , exposed , 15 minute . Remove skillet from oven . Carefully tilt and spoon limpid from frypan over potatoes . Turn potatoes .
Add Additional Broth
Add remaining broth to skillet . Roast , uncovered , until potatoes are tender when pierced with a paring tongue , about 10 instant more .
Finish and Serve
Transfer potatoes to a serving platter . Discard herb sprigs . smooch liquidity from frypan over potatoes . splash with extra kosher table salt and fresh thyme and/or rosemary .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a food in a food suffice contributes to a daily diet . 2,000 calories a day is used for general aliment advice .
Credit:Jake Sternquist
Credit:Jake Sternquist
Credit:Jake Sternquist
Credit:Jake Sternquist
