Fondant Potatoes

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!

Prep: 5

Cook: 40

Total: 45

Yield:4 servings

Equipment

Large skillet

Ingredients

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

Instructions

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.

Notes

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.

Recipe yields approximately 4 servings. Nutritional values shown are general guidelines and reflect information for 1 serving out of 4. 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 4. Result will be the weight of one serving.

Nutrition

Recipe By:Sam Guarnieri