Fondant Potatoes
Fondant potatoes have seared, golden brown crust and buttery, melt-in-your-mouth centers. Start these easy fondant potatoes on the stove then finish them in the oven for a drool-worthy side dish or appetizer.
Servings 4 people
Course Side Dish
Cuisine French
Equipment
- 1½-Inch Metal Ring Mold
- 10-inch cast iron skillet
Ingredients
- 4 extra large organic russet potatoes, peeled, bottoms trimmed for flat surface.
- 3 tablespoons avocado oil, divided
- 1½ - 2 teaspoons kosher salt, or to taste diamond Crystal
- freshly cracked black pepper
- 6 tablespoons salted butter
- 14 sprigs fresh thyme
- 1 head garlic, halved width-wise
- 1 cup chicken stock, low sodium
Garnish
- flaky salt, to taste
- 1 large lemon, for squeezing
Instructions
- Preheat the oven to 350°F.
- Carve potato. Slice the potatoes crosswise into 1¼-inch pieces. Use a 1½-inch metal ring mold, to punch out the center of each slice of potato. (It's okay is some of the pieces don't come out completely flat, but try your best.) Discard the potato scraps or save for making my herbed mashed potatoes. You should end up with 12-13 rounds.
- Season. Pat potatoes dry then transfer potato rounds to a large mixing bowl and add 1 tablespoon avocado oil, 1½ - 2 teaspoons or to taste kosher salt (use your judgment as you know your salt preference best!) and black pepper to taste. Mix well until potatoes are coated in oil and seasonings.
- Sear. Heat a cast iron skillet over high heat until hot. Lower heat to medium high and add remaining 2 tablespoons avocado oil. Once hot, add potatoes and cook on each side for 5-6 minutes or until golden on both sides. Keep a watchful eye on the bottoms as they cook and adjusting heat, if necessary.
- Baste. Move potatoes to one side then add thyme, halved garlic, and butter, placing at the bottom of the skillet. Once butter melts, tilt skillet and baste the potatoes for 1 minute.
- Bake. Add stock, bring mixture to a boil, and season to taste with salt and pepper. Transfer to the oven for 25-30 minutes or until potatoes are tender. Baste potatoes every 10 minutes until cooked through.
- Serve. Baste potatoes one last time before serving. Finish with flaky salt and a generous squeeze of lemon juice (optional, but strongly recommend). Serve with steak or skillet chicken.
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