Fancy French Fondant Potatoes are a buttery, herb crusted, French technique that cooks them creamy on the inside with a crunchy golden edge on the outside.
Course Side Dishes
Cuisine Mediterranean
Prep Time 1 hourhour
Cook Time 40 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 4servings
Equipment
Large cast iron pan
Tongs
Ingredients
4Large russet or Yukon potatoes
2tbspCanola or sunflower oil heat tolerant oil
2-3tbspButterduck fat can also be used
Salt and black pepper to tasteto taste
1/2cupBroth chicken or vegetable, warmed
Sprigs of thyme or rosemary several
Instructions
Preheat oven to 400ºF
Cut a flat side to each end of the potatoes. Stand it on one end and cut the skin off, rather than peel, with the intention of making the potato appear to be a long cylinder, cut into three pieces, which will look like large scallops, once cooked. Soak the cut potatoes in an airtight container of cold water with 1 teaspoon of salt, for at least 20 minutes (or over night).
When ready to prepare, rinse the starch from the potatoes and dry well on paper towels. Sprinkle with salt and black pepper to taste.
In a hot skillet, place the oil, several tablespoons of butter, fresh thyme sprigs and the flat side of the potatoes and cook enough to get a great sear on the bottom. Using a pair of tongs, turn the potatoes upside down to sear the tops of the potatoes to look the same, about 5 minutes on the tops and bottoms. Use a spoon to drizzle the hot butter over the potatoes while browning.
Turn off the stove top, pour hot chicken broth or vegetable stock into the pan and pop it into the preheated oven quickly, no lid. Bake for about 25 minutes. Check at 20 minutes to make sure the broth has not totally evaporated. If it has, add a few tablespoon more warm broth, but it should be good. After 25 minutes, take the pan out and let the potatoes rest 5-6 minutes before serving. Garnish with a few more thyme sprigs.
Video
Notes
Having the broth hot before adding to the cast iron pan keeps the pan's temps right where they need to be.