Potatoes Fondantes
Indulge in the luxurious simplicity of Potatoes Fondantes, a French-inspired side dish that transforms humble Yukon Gold potatoes into a melt-in-your-mouth masterpiece. Carefully seared to golden perfection and slowly roasted in a flavorful mix of butter, olive oil, garlic, and thyme, these potatoes are basted in savory chicken or vegetable broth for a tender, creamy interior and irresistibly crispy edges. Perfectly seasoned with a touch of salt and pepper, this elegant recipe pairs beautifully with roasted meats or seasonal vegetables, making it an impressive yet approachable addition to any meal. Serve up these fuss-free, restaurant-quality potatoes and elevate your dining experience with every buttery bite!
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Recipe Information
Ingredients
- 4 large Yukon Gold potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 cup Chicken or vegetable broth
- 4 sprigs Fresh thyme
- 3 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the Yukon Gold potatoes and trim both ends to create flat surfaces. Slice each potato in half horizontally to create uniform, cylindrical shapes.
Rinse the potatoes under cold water to remove excess starch, then pat them dry with a clean kitchen towel.
Heat a large oven-safe skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter, allowing it to melt and become foamy.
Place the flat side of the potatoes down in the skillet. Sear them for 4–5 minutes, or until golden brown and crispy.
Flip the potatoes to their rounded side, season with salt and black pepper, and add the remaining 2 tablespoons of butter to the skillet.
Lightly smash the garlic cloves with the side of a knife and add them to the skillet along with the thyme sprigs, stirring them into the melted butter.
Pour the chicken or vegetable broth into the skillet, ensuring the liquid covers about one-third of the potatoes' height.
Bring the liquid to a gentle simmer, then transfer the skillet to an oven preheated to 400°F (200°C).
Roast the potatoes in the oven for 30–35 minutes, occasionally basting them with the broth to keep them moist and flavorful.
Remove the skillet from the oven once the potatoes are fork-tender and most of the liquid has evaporated. Discard the thyme sprigs and garlic cloves.
Serve the potatoes fondantes immediately, garnished with fresh thyme if desired.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 6.1 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 3179 mg | 68% | |
*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.
