Fondant Potatoes
In this classic French restaurant dish, Yukon Gold potatoes are given the steak treatment: Seared in a hot pan, basted and then baked, they become creamy and fall-apart tender. (The name, fondant, refers to the French word for melting).
Fondant Potatoes
In this classic French restaurant dish, Yukon Gold potatoes are given the steak treatment: Seared in a hot pan, basted and then baked, they become creamy and fall-apart tender. (The name, fondant, refers to the French word for melting).
Open in Cookpad AppSteps
- 1
Heat the oven to 400 degrees.
- 2
Peel the potatoes and trim the ends to form two flat edges. Cut the potatoes crosswise into two roughly equal pieces, 1 to 1½ inches tall when standing on their flat ends. Using a paring knife or round cookie cutter the same diameter as the potato, trim the sides of each piece to form a more perfectly rounded cylinder. Leftover potatoes can be used in a frittata.
- 3
Heat a large (12-inch) ovenproof skillet over medium-high. Add the oil and, when it’s shimmering, using tongs, arrange the potatoes in the pan, spacing them evenly apart.
- 4
Cook undisturbed for 3 to 6 minutes, until the potatoes are golden brown underneath and release easily from the pan. (Adjust heat accordingly if potatoes become too dark too quickly.) Flip, then season the potatoes generously with salt and pepper and cook for 3 to 4 minutes more, until beginning to brown underneath.
- 5
Add the butter, thyme and garlic to the skillet, and cook, basting the potatoes with the butter, for 1 to 2 minutes, until the butter begins to foam and turn brown.
- 6
Off the heat (to minimize splatter), add the broth. Bring to a simmer over medium heat, then carefully transfer the pan to the oven.
- 7
Bake for 30 to 35 minutes, basting after 15 minutes, until the potatoes are very tender when pierced with a fork.
- 8
Remove from oven, baste the potatoes again and season with pepper and flaky salt (if using). Garnish with a fresh thyme or rosemary sprig, spoon the pan juices over the potatoes and serve.
Tips
To achieve their signature cylindrical shape, you can use a round cookie or biscuit cutter, or a paring knife, to shave down the sides of the potato. Choosing potatoes that are long and tube-like, rather than round, will also help. But you can also feel free to skip this step; the potatoes won't be strikingly uniform, but they will still be delicious!
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