Easy Fondant Potatoes

These easy yet elegant French Fondant Potatoes are tender baked with crispy edges in a buttery stock mixture with fresh herbs. The end result is over-the-top tasty spuds, along with truly aromatic pleasures.

Course side

Cuisine French

Keyword fondant potatoes recipe, how to make fondant potatoes, what are fondant potatoes

Prep Time 10

Cook Time 40

Servings servings

Calories 317kcal

Author Beth Pierce

Ingredients

4 large Russet potatoes
2 tablespoons vegetable oil
1/4 cup butter cut in tablespoons
1 cup chicken stock or chicken broth
2 cloves garlic sliced
2 sprigs fresh thyme
2 sprigs fresh rosemary
kosher salt
fresh ground black pepper

Instructions

Preheat oven to 400 degrees.
Peel the potatoes cutting the ends off flat so that each potato, when sliced in half, will stand up on its own. Then cut each potato in half. Pat the potatoes dry with paper towels.
Heat vegetable oil in a large ovenproof skillet over medium-high heat. Brown the potatoes on top and bottom. This can take about 6-7 minutes per side.
Remove the pan from the heat and add the butter, chicken stock, sliced garlic, fresh thyme, and fresh rosemary. Bake in preheated oven until the potatoes are tender. Spoon the butter mixture over the cooked potatoes and sprinkle with kosher salt and freshly ground black pepper. For best results, serve promptly.

Notes

Russet potatoes are my go-to potato for this recipe. They are the perfect shape for this recipe and bake up with soft centers and crispy edges.
Don't forget the fresh herbs. They really are a must with this recipe, and when you taste them, you will know why.
It takes about 6-7 minutes per side to brown the potatoes. They are best left, for the most part, undisturbed. However, you don't want to burn them, so you can check by lifting 1 or 2 of the potatoes to see how they are browning.
Bake uncovered in the oven until fork tender.
Don't forget to spoon the butter/stock/herb mixture onto the potatoes before serving. It is off-the-charts delicious!
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or the microwave.

Nutrition