These fondant potatoes are crispy on the outside and irresistibly soft on the inside! Quickly pan-fried, then transferred to the oven to finish cooking, this fool-proof potato recipe is super easy to make. These fondant potatoes are finished off with an irresistibly delicious fresh thyme and butter sauce!
What Makes This Recipe So Good
- They’re cooked to buttery, soft perfection! Pan frying gives them an insanely crispy exterior, then finishing them in the oven makes them super light and tender.
- The simple butter sauce requires just a few basic ingredients, but takes this entire recipe to the next level! Fresh thyme, butter, and chicken broth are all you need to make an insanely delicious sauce for these potatoes.
- They’re the perfect side to virtually any meal! Serve these fondant potatoes alongside roasted chicken or a protein of your choice for a healthy and well-rounded lunch or dinner.
Russet Potatoes – I recommend medium to large russet potatoes for this recipe. To prepare your potatoes, start by washing and then peeling them. Once peeled, sliced about 1/4-inch off each end so that the potatoes can stand upright. Lastly, with the potatoes lying horizontally on a cutting board, slice it again, but this time into 2 or 3 equal-sized cylinders. Once you have your potato cylinders, you’re ready to start cooking them!
Chicken Broth – Chicken broth adds a ton of flavor to these fondant potatoes. Though you can easily make this recipe vegetarian by using vegetable broth instead. Whatever broth you use, I’d recommend avoiding anything that is unsalted as it won’t give the savory sauce as much flavor as it needs.
- Use either a cast-iron skillet or any heavy-bottomed heat proof skillet for this recipe. Those two options do the best job at circulating heat, ensuring all potatoes are cooked crispy and evenly!
- I recommend enjoying these fondant potatoes immediately after cooking. Though you can store leftovers in an airtight container in the fridge for up to four days. Reheat any leftovers in a pan over medium heat for 5-10 minutes or until warmed throughout.
- Feel free to add any other fresh or dried herbs and/or spices to this recipe! An extra sprinkling of fresh parsley, or even some garlic powder would make great additions to this side dish.
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- 4 Russet potatoes peeled
- 2 tablespoons vegetable oil see Notes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme
- 4 tablespoons butter
- ½ cup chicken broth
- Large skillet
- Preheat oven to 400° Fahrenheit.
- Slice off ends of potatoes then cut in half creating two cylinders from each potato.
- Heat vegetable oil in a large skillet over medium heat, then add in the potatoes in a single layer. Season with half of the salt and pepper and cook for 6-8 minutes.
- Flip potatoes, season with remaining salt and pepper and cook for 4-5 minutes.
- Add in the thyme, butter, and chicken broth then transfer skillet to the oven for 25-30 minutes or until potatoes are fork tender.
- Vegetable Oil: Feel free to use canola oil or avocado oil in place of the vegetable oil in this recipe.
- Make it Vegan/Vegetarian: Use vegan butter instead of regular butter and vegetable broth in place of the chicken broth.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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