Fondant Potatoes
Fondant Potatoes
Ingredients
- 3 yellow potatoes, peeled
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 1/2 cups chicken stock
- 1 head garlic
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Peel the potatoes. Cut off both ends of each potato to create flat surfaces. Then, trim the sides to create thick, cylindrical or hexagonal blocks, aiming for uniform pieces approximately 1 1/2 to 2 inches thick. If a circular cookie cutter is available, use it to create round shapes.
⏱️ 10 min
- 2
Place the shaped potato pieces into a large bowl filled with an ice bath for approximately 15-20 minutes. This step helps remove excess starch, contributing to a crispier texture.
⏱️ 20 min
- 3
After the ice bath, thoroughly pat the potatoes dry with paper towels. Ensure they are as dry as possible.
⏱️ 5 min
- 4
Slice off the top portion of the whole head of garlic to expose the cloves. Do not peel the individual cloves.
⏱️ 2 min
- 5
Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400
- 6
Heat the olive oil in a large oven-safe pan (preferably cast iron or heavy-bottomed) over medium heat. Once the oil is hot and shimmering, carefully place the dried potato pieces into the pan, flat side down. Season the potatoes generously with kosher salt. Sear them for about 3-4 minutes per side until they achieve a deep golden brown and crispy crust. You may need to do this in batches to avoid overcrowding the pan.
⏱️ 10 min
- 7
Once both sides are seared, return all potatoes to the pan (if seared in batches). Season with more salt and freshly ground black pepper. Add the unsalted butter, fresh rosemary sprigs, fresh thyme sprigs, and the prepared head of garlic to the pan. Baste the potatoes with the melted butter and herbs for about 1 minute.
⏱️ 3 min
- 8
Pour the chicken stock into the pan until it reaches approximately halfway up the height of the potatoes. Bring the liquid to a gentle simmer on the stovetop.
⏱️ 2 min
- 9
Carefully transfer the oven-safe pan to the preheated oven. Bake for 25-30 minutes, or until the potatoes are fork-tender and most of the liquid has been absorbed or reduced to a glaze. Baste the potatoes with the pan liquid halfway through baking.
⏱️ 30 min•🌡️ 400
- 10
Remove the pan from the oven. Discard the rosemary and thyme sprigs. Gently squeeze the roasted garlic cloves from their skins and mash them into the pan sauce, if desired. Serve the fondant potatoes immediately, spooning the pan sauce over them.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Fondant Potatoes
Ingredients
- 3 yellow potatoes, peeled
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 1/2 cups chicken stock
- 1 head garlic
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Peel the potatoes. Cut off both ends of each potato to create flat surfaces. Then, trim the sides to create thick, cylindrical or hexagonal blocks, aiming for uniform pieces approximately 1 1/2 to 2 inches thick. If a circular cookie cutter is available, use it to create round shapes.
⏱️ 10 min - 2
Place the shaped potato pieces into a large bowl filled with an ice bath for approximately 15-20 minutes. This step helps remove excess starch, contributing to a crispier texture.
⏱️ 20 min - 3
After the ice bath, thoroughly pat the potatoes dry with paper towels. Ensure they are as dry as possible.
⏱️ 5 min - 4
Slice off the top portion of the whole head of garlic to expose the cloves. Do not peel the individual cloves.
⏱️ 2 min - 5
Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400 - 6
Heat the olive oil in a large oven-safe pan (preferably cast iron or heavy-bottomed) over medium heat. Once the oil is hot and shimmering, carefully place the dried potato pieces into the pan, flat side down. Season the potatoes generously with kosher salt. Sear them for about 3-4 minutes per side until they achieve a deep golden brown and crispy crust. You may need to do this in batches to avoid overcrowding the pan.
⏱️ 10 min - 7
Once both sides are seared, return all potatoes to the pan (if seared in batches). Season with more salt and freshly ground black pepper. Add the unsalted butter, fresh rosemary sprigs, fresh thyme sprigs, and the prepared head of garlic to the pan. Baste the potatoes with the melted butter and herbs for about 1 minute.
⏱️ 3 min - 8
Pour the chicken stock into the pan until it reaches approximately halfway up the height of the potatoes. Bring the liquid to a gentle simmer on the stovetop.
⏱️ 2 min - 9
Carefully transfer the oven-safe pan to the preheated oven. Bake for 25-30 minutes, or until the potatoes are fork-tender and most of the liquid has been absorbed or reduced to a glaze. Baste the potatoes with the pan liquid halfway through baking.
⏱️ 30 min•🌡️ 400 - 10
Remove the pan from the oven. Discard the rosemary and thyme sprigs. Gently squeeze the roasted garlic cloves from their skins and mash them into the pan sauce, if desired. Serve the fondant potatoes immediately, spooning the pan sauce over them.
⏱️ 3 min