Description
Golden, crispy-topped fondant potatoes with a buttery, melt-in-your-mouth center. This French-inspired side dish is surprisingly easy and always impressive.
Ingredients
Scale
- 4 large Russet or Yukon Gold Potatoes: peeled and cut into thick cylinders
- 4 tablespoons Unsalted Butter
- 1 cup Vegetable or Chicken Stock
- 2 Garlic Cloves: smashed
- 4–5 Fresh Thyme Sprigs
- Salt and Pepper: to taste
- 1 tablespoon Neutral Oil (canola or vegetable)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cut the potatoes into thick, even cylinders. Season both sides with salt and pepper.
- Heat oil in an oven-safe skillet over medium-high heat. Add potatoes and sear for 5–6 minutes until golden.
- Flip the potatoes. Add butter, garlic, and thyme. Spoon the foaming butter over the tops.
- Pour in stock so it reaches halfway up the potatoes. Transfer skillet to the oven.
- Roast for 30–35 minutes, basting occasionally, until tender and golden.
- Remove from oven and let rest a few minutes. Plate and serve warm with extra butter spooned over the top.
Notes
- Use starchy potatoes like Russets or Yukon Golds for the best texture.
- Let potatoes dry after peeling to improve searing.
- Don’t skip basting during roasting — it enhances flavor and shine.
- For extra flavor, add rosemary or lemon zest to the butter.
Nutrition
- Serving Size: 1 portion
- Calories: 275
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: fondant potatoes, french potatoes, roasted potatoes, elegant potato side, buttery potatoes