Fondant Potatoes

My fondant potatoes are oven-braised in a buttery, thyme-flavored sauce. The result of this old-school method? Golden brown potatoes with a crispy crust that remain rich and creamy on the insides. Serve this classic French side dish alongside roast chicken, beef, or fish.

Print Recipe

Prep Time 15

Cook Time 40

Total Time 1 5

Course lunch/dinner

Cuisine Mediterranean

Servings 6 people

Calories 2020 kcal

Equipment

1 Sharp Chef's Knife For precise potato shaping and peeling.
1 Cutting Board
1 Heavy Oven-Proof Skillet Essential for searing on the stovetop and then braising in the oven.
1 Tongs For handling hot potatoes and blotting oil.
1 Large Bowl For soaking potatoes to remove starch.

Ingredients

Main

3 large whole russet potatoes
2 tablespoons high-heat-resistant vegetable oil such as grapeseed oil
salt and ground black pepper to taste
3 tablespoons butter
4 sprigs thyme plus more for garnish
½ cup chicken broth or more as needed

Instructions

Preheat the oven to 425 degrees F (220 degrees C).
Cut off ends of russet potatoes. Stand potatoes on end, and peel them from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long. Dotdash Meredith Food Studios
Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides. Dotdash Meredith Food Studios
Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.
Pat dry potatoes with paper towels. Place potato cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper. Dotdash Meredith Food Studios
Flip potatoes and repeat on the other ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to the skillet.
Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet. Dotdash Meredith Food Studios
Transfer the skillet to the preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and cook for 10 more minutes. Dotdash Meredith Food Studios
Place potatoes on a serving platter. Spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving. DOTDASH MEREDITH FOOD STUDIOS

Notes

Achieving perfect fondant potatoes hinges on a few critical details. Firstly, use russet potatoes for their high starch content, which yields that desirable creamy interior. Secondly, precise, uniform cutting of the potato cylinders is paramount for even cooking and elegant presentation. Ensure the potatoes are thoroughly patted dry before searing; any moisture will prevent a crisp, golden crust. Monitor the butter carefully as it browns (beurre noisette); this nutty flavor is crucial, but it can burn quickly. Don't overcrowd the pan during searing; work in batches if necessary to maintain high heat and achieve proper caramelization. The thyme sprig 'brush' isn't just for show; it subtly perfumes the butter and helps distribute it evenly.