3 Fondant Potatoes and thyme sprigs on a white plate
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5 from 1 vote

Fondant Potatoes

Potatoes crisped in a pan and finished in a buttery chicken broth makes creamy and tender potatoes with a flavor-packed crispy outside.
Course Side Dish
Cuisine French
Keyword fondant potatoes, oven baked side dish, potato side dish
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6
Calories 371kcal
Author Beth Mueller

Equipment

Ingredients

  • 4 large baking potatoes jumbo russets preferred
  • 3 tablespoons cooking oil
  • 4 tablespoon salted butter
  • 1 cup chicken broth
  • 5 sprigs fresh thyme use more if thyme stalks are small
  • 2 to 4 cloves garlic optional
  • Salt and pepper to taste

Instructions

  • 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.

Notes

6 large russet potatoes can be used in place of 4 jumbo russet potatoes, you will only get two rounds per potato.

Nutrition

Serving: 2Rounds | Calories: 371kcal | Carbohydrates: 55g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 225mg | Potassium: 1292mg | Fiber: 4g | Sugar: 2g | Vitamin A: 233IU | Vitamin C: 20mg | Calcium: 46mg | Iron: 3mg