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–+ servings
Fondant Potatoes

Delicious Fondant Potatoes for a Cozy Dinner Delight

Experience the delightful texture and flavor of Fondant Potatoes, a gourmet side dish that elevates any dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 potatoes
Course: dinner
Cuisine: vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 pieces Floury Potatoes (Russet, King Edward, or Sebago) Choose for a fluffy texture
  • 3 tablespoons Olive Oil or substitute with vegetable oil
  • to taste Salt adjust to your taste
  • to taste Pepper adjust to your taste
For the Flavor Base
  • 2 tablespoons Butter use plant-based butter for vegan option
  • 3 sprigs Thyme (fresh) or substitute with rosemary
For Cooking
  • 1 cup Chicken Stock or use vegetable stock for vegetarian option

Equipment

  • heavy, ovenproof skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (390°F).
  2. Peel the floury potatoes and carve them into cylindrical shapes about 6 cm in diameter and 7 cm tall. Pat them dry with a paper towel.
  3. In a mixing bowl, toss the potato cylinders with half of the olive oil and season with salt and pepper.
  4. Heat the remaining olive oil in the skillet over medium-high heat. Sear the potatoes cut sides down for 6-8 minutes until golden brown.
  5. Add butter and fresh thyme sprigs to the skillet and baste the potatoes with the melted butter for 2-3 minutes.
  6. Pour in the chicken or vegetable stock, bring to a gentle boil to deglaze the pan.
  7. Transfer the skillet to the preheated oven and bake the Fondant Potatoes for 30 minutes, basting halfway through.
  8. Remove from the oven and serve immediately, basting one last time with the pan juices.

Nutrition

Serving: 1potatoCalories: 250kcalCarbohydrates: 45gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 300mgPotassium: 700mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 2mg

Notes

Expert tips include patting the potatoes dry, regular basting, and monitoring heat while searing to ensure a perfect finish.

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