Fondant aka melting potatoes are crisp on the outside and melt-in-your-mouth on the inside.
Here’s how to make them.
When I recently discovered fondant potatoes, my eyes were opened to a whole new world.
Simply Recipes / Ciara Kehoe
But thats underselling it.
Its a side dish that looks and feels oh-so-fancy but is actually very easy to make.
Slice each one in half so you have these hearty potato mountains that sit up.
Simply Recipes / Ciara Kehoe
The more evenly the pan heats, the better-looking your potatoes will be.
Heat some oil until piping hot and add the potatoes, letting them brown on one side.
Flip and add butter followed by garlic, thyme or rosemary, and chicken broth.
Simply Recipes / Ciara Kehoe
Oh, and dont forget to season generously with salt!
The whole thing goes in the oven to cook, hands-off, for about half an hour.
Your house will be filled with a magical aroma and youll be rewarded with picture-worthy potatoes.
Simply Recipes / Ciara Kehoe
Pick Your Potatoes Wisely
Go for plain old russets for this recipe.
They are the ideal size and have the right amount of starch for this cooking method.
Red, yellow, and white potatoes simply wont do.
Simply Recipes / Ciara Kehoe
For the best results, look for russets that are on the small sideat least for an American supermarket.
You want russet potatoes that are between half and one pound each, ideally between half and 3/4 pound.
No matter what, see to it all of your potatoes are the same size so they cook evenly.
Simply Recipes / Ciara Kehoe
Especially since you’re free to make them up to 30 minutes ahead of time.
They stay hot for quite some time, and theyre still delicious when slightly warm.
Serve them withsteakfor a home run or with chicken, sausage, or fish for a filling meal.
Simply Recipes / Ciara Kehoe
Theyre nice with a tender brisket orroast chickenand wilted spinach.
Anytime youre in the mood for crispy, buttery potatoes, whip up fondant potatoes.
Potatoes, Potatoes, Potatoes!
Simply Recipes / Ciara Kehoe
Repeat with the other potatoes.
You will have eight big pieces of potato, shaped like little flat-topped mountains.
Place the peeled, cut potatoes in a bowl and cover with cool water.
Simply Recipes / Ciara Kehoe
Let soak for 10 to 15 minutes.
Arrange a rack in the center of the oven.
Meanwhile, drain the potatoes and pat dry with paper towels.
Simply Recipes / Ciara Kehoe
Once the oil is hot, add the potatoes to the pan evenly spaced apart, cut side down.
Season with half of the salt.
Let sear until nicely browned on the bottom, 5 to 7 minutes.
Simply Recipes / Ciara Kehoe
Simple Tip!
If you have a splatter guard, I recommend using it so your clean-up is easier.
Use tongs or a thin spatula to carefully flip the potatoes.
Simply Recipes / Ciara Kehoe
Reduce the heat to medium and add the butter in one big piece to the center of the pan.
Season with the remaining salt and the pepper.
Once the butter is halfway melted, gently swirl the pan and turn off the heat.
Add the garlic cloves.
Let the butter completely melt, then add the thyme or rosemary followed by the broth.
Note that the butter may foam up when you add the broth, so be careful.
Carefully transfer the pan to the center rack of the preheated oven.
If the pan looks especially dry, add up to 1/2 cup more broth.
Use a spoon to baste the tops of the potatoes, then sprinkle with more salt.
If desired, squeeze a little lemon juice over top.
Let cool for a couple of minutes before serving.
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