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Fondant potatoes are a special way to cook spuds. They come from French cuisine. The name "fondant" means melting. This refers to how soft and creamy the inside becomes. The outside gets golden and crisp, creating a great contrast.

Fondant Potatoes

Elevate your dinner with fondant potatoes, a deliciously unique French delicacy that impresses with its creamy interior and crisp exterior. Discover their intriguing history, essential ingredients, and simple steps to create this gourmet dish at home. Perfect for beginners and pros alike, fondant potatoes will become a favorite on your table! Click through to explore the full recipe and tips for perfecting this culinary gem.
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Ingredients
  

4 large russet potatoes

4 tablespoons unsalted butter

2 tablespoons vegetable oil

2 cups vegetable or chicken broth

2 garlic cloves, crushed

2 sprigs fresh thyme

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C).

    Peel the potatoes and trim the ends so they resemble a cylinder. Cut each potato into about 2-inch thick pieces.

      In a large, oven-safe skillet, heat the vegetable oil over medium-high heat.

        Once hot, add the potato pieces cut-side down and sear them for about 4-5 minutes until they are golden brown.

          Carefully flip the potatoes to the other side and add the butter to the pan. Allow the butter to melt and coat the potatoes while basting them for about 2 minutes.

            Pour in the broth until the potatoes are halfway submerged. Add the crushed garlic and thyme sprigs.

              Season with salt and pepper to taste. Bring the broth to a gentle boil, then transfer the skillet to the preheated oven.

                Bake for about 30-35 minutes until the potatoes are tender and the broth is reduced, forming a syrupy glaze.

                  Remove the skillet from the oven and let the potatoes sit for a few minutes before serving.

                    Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve the fondant potatoes in the skillet they were cooked in, garnished with fresh thyme sprigs for a rustic touch. Drizzle a bit of the remaining glaze over the top for added flavor.