Fondant Potatoes
Fondant potatoes transform humble spuds into something restaurant-worthy with crispy edges and a melting interior, making them a perfect side for any occasion.
Ingredients
Main Ingredients
- 4–6 medium medium Yukon Gold or Russet potatoes Yukon Golds are ideal for creamy texture.
- 2–3 tablespoons butter For flavor and browning.
- 1 to 1½ cups chicken or vegetable stock Enough to reach halfway up the potatoes.
- Salt and freshly ground black pepper To taste.
- Fresh herbs (optional) Thyme or rosemary sprigs work beautifully.
Instructions
Preparation
- Peel the potatoes and trim the ends so each piece becomes a thick cylinder (about 1½–2 inches high). Pat dry.
- Heat a large skillet over medium heat and add the butter. For less burning, mix a teaspoon of neutral oil with the butter.
- Place the potato cylinders in the skillet and sear until the cut faces are deep golden brown, about 3–4 minutes per side.
- Season the browned potatoes with salt and pepper.
Cooking
- Pour in enough stock to come halfway up the sides of the potatoes. Tuck in thyme or rosemary if using.
- Cover the skillet and lower the heat to gentle simmer. Cook until a paring knife slides in easily, about 20–25 minutes.
- Remove the lid and increase the heat to medium-high. Reduce the liquid until it thickens and becomes a shiny glaze that coats the potatoes, about 3–5 minutes.
- Transfer to a plate and serve hot.
Notes
Use a heavy-bottomed skillet for even browning. If stock runs low, add a splash of water instead of more stock.