Have you ever eaten something so soft and tender that it melts in your mouth? This fondant potato recipe creates just that! Slow roasting potatoes in butter and chicken broth makes a tender and creamy potato, full of flavor with a crunchy outside.
I love making these for guests. They think they fancy, but really they aren’t hard to make.
It uses ingredients that you most likely already have in your pantry.
They take just under an hour to make.
Serve these scrumptious fondant potatoes at your next dinner party or gathering of family and friends. They instantly add flavor to any plate and everyone will be begging for the recipe. I mean, who doesn’t like the heavenly combination of butter, garlic, and thyme?
How to make
Making fondant potatoes takes very little effort and they are well worth it for their mouthwatering, creamy taste.
First, you need to cut your potatoes into 2-inch rounds so that they have a large surface area for the potatoes to brown.
Then you heat oil in a cast-iron skillet. A cast-iron skillet is recommended for this recipe as it heats up really well and gives the potatoes their crispy crust.
Add the potatoes to the skillet gently to prevent splashing the hot oil.
You cook the potatoes undisturbed for a few minutes to allow that crust to form on the bottom before flipping them over.
Here is where the classic flavor is added with the butter and thyme added to the skillet. As the butter melts, spoon it over the potatoes to coat them thoroughly.
Now that the potatoes have formed their delicious crust and have absorbed some butter and thyme, it’s time to add the chicken broth.
The chicken broth will cook the potatoes until they are soft and tender while in the oven.
They will cook for 30 to 40 minutes in the oven until the potatoes are fully cooked through and soft.
Once they have been removed from the oven, spoon any sauce left in the skillet over the potatoes. This makes sure you get the maximum amount of flavor.
And that’s it!
Making a side dish couldn’t be easier and they cook while finish cooking the rest of your meal.
What potatoes are best for this recipe?
You could use just about any potato you like for this recipe and get good results.
For the best results, I use jumbo russet potatoes. I find that they are easy to cut into the correct shape and have the perfect texture.
Baby potatoes don’t work, they are too small to cut into the shape needed to achieve the right texture when finished.
If you use really big potatoes, they might need to be baked longer. Adjust cooking time and amount of chicken broth accordingly. The longer they take in the oven, the more broth you will need to add to keep them from burning on the bottoms.
FOLLOW US ON SOCIAL MEDIA AND SHARE THIS RECIPE
SIGN UP TO RECEIVE NOTIFICATIONS AND NEVER MISS A NEW UPDATE
- Preheat an oven to 425°F.
- Peel potatoes, cut off the ends of the potatoes and discard or save for another use.
- Cut each potato into 2 inch thick rounds and place into a bowl of cold water to prevent browning.
- Add the oil to an ovenproof skillet, cast iron preferable, and place over medium-high heat and allow the pan to get hot.
- While the pan is heating up, drain the potatoes and dry with a kitchen towel or paper towels.
- Carefully place the potatoes, cut side down, into the hot skillet and leave undisturbed until the bottoms have turned brown. 4 to 7 minutes depending on the moisture content of the potatoes.
- Flip the potatoes over and add the butter, thyme, and garlic if using.
- When the butter has melted, spoon the butter, oil, and thyme over the potatoes.
- Add enough chicken broth to the pan to cover the bottom 1/4 of the potatoes. You may not use all of the broth depending on pan size.
- Place the skillet into the preheated oven.
- Bake until potatoes are tender, 30 to 40 minutes, larger potatoes like jumbo russets will take a bit longer to cook.
- Remove the potatoes from the oven when tender.
- Place the potatoes onto a serving plate and spoon any remaining liquid over the potatoes and garnish with additional fresh thyme sprigs if desired.
SHARING IS CARING!