Fondant Potatoes

Fondant Potatoes

Written by Published on in Boat Fare, French, Potato
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Fondant Potatoes

Fondant Potatoes

Chef John
Fondant potatoes, also called pommes de terre fondantes, is a French side dish. In this dish, potatoes are cut into cylinders, then pan-fried on both sides, then roasted in the oven in a stock and butter sauce. The result is a flavorful potato that is crispy and brown on the outside, but creamy and tender on the inside.
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Total Time 1 hour 10 minutes
Course Bar Food, Side Dish
Cuisine French, Potatoes
Servings 6 Servings

Ingredients
  

  • 3 large whole russet potatoes
  • 2 tablespoons high-heat-resistant vegetable oil such as grapeseed oil
  • salt and ground black pepper to taste
  • 3 tablespoons butter
  • 4 sprigs thyme plus more for garnish
  • ½ cup chicken broth or more as needed

Instructions
 

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut off ends of russet potatoes. Stand potatoes on end, and peel them from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
  • Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides.
  • Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.
  • Pat dry potatoes with paper towels. Place potato cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
  • Flip potatoes and repeat on the other ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to the skillet.
  • Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
  • Transfer the skillet to the preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and cook for 10 more minutes.
  • Place potatoes on a serving platter. Spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

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