Fondant potatoes make an impressive side dish that pairs well with a variety of main courses. The combination of crispy edges and a soft, buttery interior creates a delightful texture, while the infusion of flavors from the broth and thyme enhances the overall taste. Enjoy these delicious fondant potatoes as an elegant addition to your meal.
Ingredients:
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 1 cup chicken or vegetable broth
- Fresh thyme sprigs
- Salt and pepper to taste
Preparation:
- Preheat your oven to 400°F (200°C).
- Peel the potatoes and cut them into thick, round slices, about 1 inch thick.
- Heat an oven-safe skillet or frying pan over medium-high heat and melt the butter.
- Place the potato slices in the hot butter and sear them on both sides until golden brown, about 2-3 minutes per side. Season with salt and pepper.
- Remove the pan from the heat and carefully add the broth to the pan, being cautious as it may splatter.
- Place a few sprigs of fresh thyme on top of the potatoes.
- Transfer the skillet or frying pan to the preheated oven and bake for about 25-30 minutes, or until the potatoes are tender and easily pierced with a fork. Baste the potatoes with the buttery broth a couple of times during the cooking process.
- Once cooked, remove the pan from the oven and let the fondant potatoes rest for a few minutes.
- Serve the fondant potatoes hot, drizzling them with the flavorful pan juices and garnishing with fresh thyme leaves.