Craving a luxurious and elegant side dish? Fondant Potatoes are the perfect choice! These deliciously creamy and crispy potatoes are a classic French dish that brings sophistication to any meal. With a crispy golden crust on the outside and a soft, buttery center, fondant potatoes are a true delight for the taste buds. Let’s dive into the recipe and learn how to make this exquisite dish.
Ingredients List
For the Fondant Potatoes
- 4 large floury potatoes (about 400g/14 oz each), peeled (such as Russet, King Edward, or Sebago)
- ¾ tsp cooking salt/kosher salt
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil
- 3 tbsp / 50g unsalted butter, cut into 1cm / ½” cubes
- 6 thyme sprigs (or ½ tsp dried thyme)
- 1 cup chicken stock/broth, low sodium (or vegetable)
Required Kitchen Tools
To make perfect Fondant Potatoes, you’ll need the following kitchen tools:
- Sharp Knife: For peeling and cutting the potatoes into uniform shapes.
- Large Ovenproof Skillet: A heavy-bottomed skillet that can go from stovetop to oven is ideal for cooking the potatoes evenly.
- Tongs: For flipping the potatoes during cooking.
- Measuring Cups and Spoons: To measure out the ingredients accurately.
With these tools and ingredients ready, you’re all set to start making Fondant Potatoes. Let’s begin with the preparation!
Preparing the Potatoes and Cooking on the Stovetop
The key to perfect Fondant Potatoes lies in the preparation and initial cooking. Follow these steps to achieve a crispy exterior and a soft, buttery interior.
Preparing the Potatoes
- Peel and Cut the Potatoes:
Begin by peeling the potatoes and cutting them into uniform cylinders, about 2 inches in height. This uniformity ensures even cooking and an elegant presentation. - Season the Potatoes:
Season the potato cylinders generously with ¾ tsp of cooking salt and ½ tsp of black pepper. Ensure that all sides are well-coated with the seasoning.
Cooking on the Stovetop
- Heat the Oil:
In a large ovenproof skillet, heat 2 tbsp of extra virgin olive oil over medium-high heat. The oil should be hot enough to sizzle when the potatoes are added. - Sear the Potatoes:
Place the potato cylinders flat side down in the hot skillet. Cook for about 5-6 minutes, or until the bottom is golden brown and crispy. Carefully flip the potatoes using tongs and sear the other flat side for another 5-6 minutes until equally golden. - Add Butter and Thyme:
Once both sides are seared, add 3 tbsp of unsalted butter to the skillet along with the thyme sprigs. Allow the butter to melt and bubble, infusing the potatoes with a rich, herby flavor.
With the potatoes perfectly seared and infused with butter and thyme, it’s time to move on to the next step: baking them to perfection in the oven.
Baking the Fondant Potatoes
Baking the potatoes is crucial to achieving that tender, melt-in-your-mouth texture. Here’s how to finish cooking the Fondant Potatoes in the oven.
Baking the Potatoes
- Add the Chicken Stock:
Carefully pour 1 cup of low-sodium chicken stock (or vegetable stock for a vegetarian option) into the skillet. The stock should come about halfway up the sides of the potatoes. This step helps the potatoes absorb moisture and flavor, ensuring a creamy interior. - Transfer to the Oven:
Preheat your oven to 400°F (200°C). Once preheated, transfer the skillet with the potatoes to the oven. Bake the potatoes for 25-30 minutes, or until they are fork-tender and the stock has mostly evaporated. - Baste with Butter:
Every 10 minutes, carefully spoon some of the melted butter and stock mixture over the tops of the potatoes. This basting process helps to achieve a beautiful golden color and enhances the buttery flavor. - Check for Doneness:
To ensure the potatoes are fully cooked, insert a fork or skewer into the center of one of the potatoes. It should slide in easily without resistance. If not, continue baking for a few more minutes.
With the potatoes baked to perfection, you’re now ready to serve and enjoy this luxurious dish. Let’s move on to the serving and presentation!
Serving and Enjoying the Fondant Potatoes
With the Fondant Potatoes perfectly cooked and golden, it’s time to serve and enjoy this delightful dish. Here’s how to present and pair them for an elegant meal.
Serving Suggestions
- Serve Hot:
Fondant Potatoes are best enjoyed hot, straight from the oven. The crispy exterior and creamy interior are at their peak when freshly cooked. - Garnish Options:
For a simple yet elegant presentation, garnish the potatoes with a sprinkle of flaky sea salt and a few fresh thyme leaves. This adds a touch of freshness and enhances the overall flavor. - Pairing Suggestions:
Fondant Potatoes make an excellent side dish for a variety of main courses. They pair beautifully with roasted meats, such as beef, lamb, or chicken. For a vegetarian option, serve them alongside a hearty vegetable dish or a rich mushroom sauce. - Serving Plate:
Serve the potatoes on a warm plate to keep them at the perfect temperature. Arrange them neatly, and drizzle any remaining butter sauce from the skillet over the top for extra richness.
Storage and Reheating
- Storing Leftovers:
If you have leftovers, allow the potatoes to cool completely before storing them in an airtight container. They can be kept in the refrigerator for up to 2 days. - Reheating:
To reheat, place the potatoes in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This helps to maintain their crispy exterior and creamy interior.
Conclusion
Fondant Potatoes are a true gourmet treat that brings a touch of elegance to any meal. The combination of crispy edges and a buttery, melt-in-your-mouth center makes them a favorite among potato lovers. By following this recipe, you can easily recreate this classic dish at home and impress your guests with your culinary skills. Whether served as a side dish or the star of the meal, Fondant Potatoes are sure to delight and satisfy. Enjoy the rich flavors and textures of this French classic and savor every bite!