Fondant Potatoes with Garlic Fondant De Pommes De Terre
Transform your dinner table into a gourmet experience with these luxurious Fondant Potatoes with Garlic, or Fondant de Pommes de Terre. This French-inspired recipe combines the crispy golden sear of Russet potato cylinders with a rich infusion of butter, garlic, and fresh thyme, creating a dish that’s irresistibly tender on the inside yet beautifully caramelized on the outside. Simmered slowly in savory chicken stock, these potatoes soak up incredible flavor while maintaining their stunning presentation. Perfect as a side dish for elegant dinners or festive gatherings, this recipe is surprisingly simple to prepare, taking only 15 minutes of prep time and 45 minutes to cook. Serve these indulgent fondant potatoes alongside roasted meats or a fresh green salad for a meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 100 grams Unsalted butter
- 250 milliliters Chicken stock
- 4 whole, peeled Garlic cloves
- 4 sprigs Fresh thyme
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Peel the potatoes and cut each potato into cylindrical shapes, about 2 inches in height. Rinse them under cold water to remove excess starch and pat dry with a kitchen towel.
Heat olive oil in a large heavy-bottomed skillet over medium-high heat.
Place the potato cylinders in the skillet, flat sides down, and sear them for 4-5 minutes until golden brown. Flip and repeat on the other flat side.
Reduce the heat to medium-low and carefully add the butter to the skillet. Allow it to melt and foam around the potatoes.
Add the garlic cloves and thyme sprigs to the skillet, distributing them evenly around the potatoes for an aromatic boost.
Season the potatoes generously with salt and black pepper.
Carefully pour the chicken stock into the skillet, ensuring it reaches halfway up the sides of the potatoes. Avoid pouring directly over the potatoes to keep the tops crispy.
Cover the skillet with a tight-fitting lid or foil and allow the potatoes to simmer gently for 20 minutes. Check periodically to ensure the liquid hasn’t evaporated too quickly, adding a splash of stock or water if needed.
After 20 minutes, remove the lid and spoon the cooking liquid over the tops of the potatoes to glaze them. Continue cooking uncovered for an additional 10 minutes until the liquid reduces and the potatoes are tender when pierced with a knife.
Carefully transfer the fondant potatoes to a serving platter using a slotted spatula, garnishing with the thyme sprigs and garlic cloves from the skillet. Serve immediately.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 2110 mg | 92% | |
| Total Carbohydrate | 249.7 g | 91% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 12.0 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 208 mg | 16% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 5942 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
