Potato Fondant
Potato Fondant
Ingredients
- 4 Russet potatoes, large
- 1/4 cup cooking oil, or as needed
- 1/2 cup unsalted butter, cut into chunks
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 4 garlic cloves, smashed, unpeeled
- 1/2 teaspoon kosher salt, plus more to taste
- 2 cups beef stock, or dark vegetable stock
- 1/4 teaspoon flaky sea salt, for garnish
- 1 tablespoon fresh thyme leaves, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
Prepare the potatoes: First, cut a small slice off one side of each potato to create a flat base. Then, using a 2-inch circular cookie cutter, cut thick, uniform rounds from the potatoes. Use a vegetable peeler to carefully round off the edges of each potato round, creating a cylindrical, 'fondant' shape.
⏱️ 10 min
- 3
Thoroughly wash the shaped potato pieces in cold water to remove excess starch. Dry them completely with a clean kitchen towel or paper towels.
⏱️ 5 min
- 4
Heat the cooking oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the dried potato rounds into the hot oil. Fry them without moving until deeply caramelized and golden brown on the top and bottom surfaces, about 5-7 minutes per side.
⏱️ 15 min
- 5
Once browned, carefully drain any excess cooking oil from the pan.
⏱️ 2 min
- 6
Add the chunks of unsalted butter, fresh thyme sprigs, fresh rosemary sprigs, and smashed garlic cloves to the pan with the potatoes. Allow the butter to melt and begin to baste the potatoes with the herb-infused butter.
⏱️ 3 min
- 7
Sprinkle the kosher salt over the potatoes. Pour in the beef stock, ensuring it partially submerges the potatoes.
⏱️ 2 min
- 8
Create a cartouche by cutting a round piece of parchment paper slightly smaller than your skillet, then cut a small hole in the center. Place the cartouche directly over the potatoes in the pan.
⏱️ 3 min
- 9
Transfer the skillet to the preheated oven and bake for 20 minutes.
⏱️ 20 min•🌡️ 400
- 10
Remove the pan from the oven. Carefully remove the cartouche and baste the potatoes again with the pan liquids. Return the pan to the oven and bake for another 20 minutes, or until the potatoes are very tender when pierced with a fork.
⏱️ 20 min•🌡️ 400
- 11
Once cooked, remove the pan from the oven. Baste the potatoes one final time with the rich, reduced pan sauce.
⏱️ 3 min
- 12
Carefully plate the potato fondants, drizzle with additional pan sauce, and garnish with a sprinkle of flaky sea salt and fresh thyme leaves. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Fondant
Ingredients
- 4 Russet potatoes, large
- 1/4 cup cooking oil, or as needed
- 1/2 cup unsalted butter, cut into chunks
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 4 garlic cloves, smashed, unpeeled
- 1/2 teaspoon kosher salt, plus more to taste
- 2 cups beef stock, or dark vegetable stock
- 1/4 teaspoon flaky sea salt, for garnish
- 1 tablespoon fresh thyme leaves, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
Prepare the potatoes: First, cut a small slice off one side of each potato to create a flat base. Then, using a 2-inch circular cookie cutter, cut thick, uniform rounds from the potatoes. Use a vegetable peeler to carefully round off the edges of each potato round, creating a cylindrical, 'fondant' shape.
⏱️ 10 min - 3
Thoroughly wash the shaped potato pieces in cold water to remove excess starch. Dry them completely with a clean kitchen towel or paper towels.
⏱️ 5 min - 4
Heat the cooking oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the dried potato rounds into the hot oil. Fry them without moving until deeply caramelized and golden brown on the top and bottom surfaces, about 5-7 minutes per side.
⏱️ 15 min - 5
Once browned, carefully drain any excess cooking oil from the pan.
⏱️ 2 min - 6
Add the chunks of unsalted butter, fresh thyme sprigs, fresh rosemary sprigs, and smashed garlic cloves to the pan with the potatoes. Allow the butter to melt and begin to baste the potatoes with the herb-infused butter.
⏱️ 3 min - 7
Sprinkle the kosher salt over the potatoes. Pour in the beef stock, ensuring it partially submerges the potatoes.
⏱️ 2 min - 8
Create a cartouche by cutting a round piece of parchment paper slightly smaller than your skillet, then cut a small hole in the center. Place the cartouche directly over the potatoes in the pan.
⏱️ 3 min - 9
Transfer the skillet to the preheated oven and bake for 20 minutes.
⏱️ 20 min•🌡️ 400 - 10
Remove the pan from the oven. Carefully remove the cartouche and baste the potatoes again with the pan liquids. Return the pan to the oven and bake for another 20 minutes, or until the potatoes are very tender when pierced with a fork.
⏱️ 20 min•🌡️ 400 - 11
Once cooked, remove the pan from the oven. Baste the potatoes one final time with the rich, reduced pan sauce.
⏱️ 3 min - 12
Carefully plate the potato fondants, drizzle with additional pan sauce, and garnish with a sprinkle of flaky sea salt and fresh thyme leaves. Serve immediately.
⏱️ 5 min