Fondant Potatoes
Hello! It’s May, can you believe it? I love this time of year! We’ve been busy building our garden and watching our chicks grow. I can’t wait for fresh veggies and eggs!
Yesterday I grilled chicken and made these fondant potatoes. I was inspired after being tagged in an Instagram post from @food_dude_okc. I had never heard of fondant potatoes, but after he described them to me I was intrigued.
I went to work looking up recipes. After I got the basics down, I changed it up slightly and made them “my way”. I’m always nervous the first time I make something because sometimes expectation and reality are VERY different.
My Man was really hungry last night, so I was praying these turned out well, because I hadn’t made any dessert! My prayers were answered! These were absolutely divine! My Man and The Girl Child loved them. There were none left, and I’ve already been instructed to make more next time. My Man high fived me after dinner and said that meal made his top 5 favorites.
These potatoes are crispy on the outside and pillowy soft on the inside. The perfect combination of fried potatoes and baked potatoes. The best part about these is how simple they are to make. I added some onion to mine, which also had an amazing flavor after cooking, but that is optional.
Give them a try, I know you’ll love them!
Here’s what you’ll need:
6 medium sized russet potatoes
5 cloves garlic (minced)
6 TBSP butter (cut into cubes)
2 TBSP canola oil
1 cup chicken broth
4 sprigs thyme (or any other herb you prefer)
Salt and black pepper to taste
Parsley for garnish
1 medium sized red onion (cut into wedges)
Ok. Let’s do this!
Peel potatoes, trim ends and cut in half crosswise. You should now have 12 flat potato rounds of roughly the same size.
Place potatoes in a bowl and cover with cold water. Let them soak at room temperature for at least 20 minutes to remove excess starch.
Preheat oven to 400°
Rinse potatoes with cold water and pat dry with a paper towel.
Season potatoes with salt and pepper to taste.
Heat oil in an oven proof skillet (I used my cast iron) over medium high heat until the oil is shimmering.
Stand potatoes on one of the cut ends in skillet and cook until golden brown, about 6-7 minutes. If potatoes are sticking to skillet they aren’t ready to be flipped!
Use tongs to flip potatoes over. Add butter, garlic, thyme and onions. Cook until butter is foaming and begins to turn brown, about 2 – 3 minutes. Add chicken broth.
Place skillet in oven and bake for 30 – 35 minutes, until potatoes are fork tender and lightly browned on the sides.
Remove from oven, flip potatoes over.
Garnish with parsley.
Serve with pan sauce drizzled over potatoes.
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Thanks for stopping by!
Fondant Potatoes
Ingredients
- 6 medium sized russet potatoes
- 5 cloves garlic minced
- 6 TBSP butter cut into cubes
- 2 TBSP canola oil
- 1 cup chicken broth
- 4 sprigs thyme or any other herb you prefer
- Salt and black pepper to taste
- Parsley for garnish
- 1 medium sized red onion cut into wedges
Instructions
- Peel potatoes, trim ends and cut in half crosswise. You should now have 12 flat potato rounds of roughly the same size.
- Place potatoes in a bowl and cover with cold water. Let them soak at room temperature for at least 20 minutes to remove excess starch.
- Preheat oven to 400°
- Rinse potatoes with cold water and pat dry with a paper towel.
- Season potatoes with salt and pepper to taste.
- Heat oil in an oven proof skillet (I used my cast iron) over medium high heat until the oil is shimmering.
- Stand potatoes on one of the cut ends in skillet and cook until golden brown, about 6-7 minutes. If potatoes are sticking to skillet they aren’t ready to be flipped!
- Use tongs to flip potatoes over. Add butter, garlic, thyme and onions. Cook until butter is foaming and begins to turn brown, about 2 – 3 minutes. Add chicken broth.
- Place skillet in oven and bake for 30 – 35 minutes, until potatoes are fork tender and lightly browned on the sides.
- Remove from oven, flip potatoes over.
- Garnish with parsley.
- Serve with pan sauce drizzled over potatoes.