Large cylinders of potatoes, crispy on the outside and melt in your mouth creamy on the inside, in a butter and garlic broth with aromatic herbs.
Fondant potatoes are a classic side dish for any meal, including Thanksgiving! The basic idea here is that large pieces of potatoes are fried until crispy on the top and bottom, before being simmer in a buttery, garlic broth until they are melt in your mouth tender and creamy on the inside! The broth also has fresh rosemary and thyme added for aromatics that is fabulous with the butter garlic broth, all of which enhances the potato flavour without overwhelming it.
Fondant Potatoes
Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 8
Large cylinders of potatoes, crispy on the outside and melt in your mouth creamy on the inside, in a butter and garlic broth with aromatic herbs.
ingredients
- 4 large russet potatoes, peeled and sliced into 1-1.5 inch thick cylinders
- 1 tablespoon oil
- 3 tablespoons butter
- 4 cloves garlic, bashed*
- 1/2 teaspoon rosemary, chopped
- 1/2 teaspoon thyme, chopped
- salt and pepper to taste
- 1 cup chicken broth, warm
directions
- Heat the oil in a large pan over medium-low heat, add the potatoes and cook until golden brown, about 8-10 minutes, flip and cook the other side.
- Add the butter and let it melt before adding the garlic, rosemary and thyme.
- Season with salt and pepper to taste before carefully adding the broth.
- Cover and simmer gently until tender, about 25-30 minutes.
Option: Use white potatoes or yellow potatoes.
Note: To bash the garlic, place the clove of garlic down on a surface, place the flat side of a large knife on top and push down on the blade a bit. This idea is to split the sides of the garlic a bit without flattening it.
Option: Instead of the chopped herbs, use a sprig of each and remove before serving. OR Use half as much in dried herbs.
Note: To bash the garlic, place the clove of garlic down on a surface, place the flat side of a large knife on top and push down on the blade a bit. This idea is to split the sides of the garlic a bit without flattening it.
Option: Instead of the chopped herbs, use a sprig of each and remove before serving. OR Use half as much in dried herbs.
Nutrition Facts: Calories 212, Fat 6g (Saturated 3g, Trans 0.1g), Cholesterol 12mg, Sodium 52mg, Carbs 34g (Fiber 2g, Sugars 1g), Protein 4g
Nutrition by: 
You left out a step – how are you preparing the potatoes? Looks like they are peeled first – how thick are they cut? Thanks Kevin!
I assume potatoes are boiled first? How do you then cut them? Thanks, love all your stuff!
The potatoes are NOT boiled first. They are pan fried until golden brown and then they are simmered with a lid on the pan (so steamed), until tender all the way through.
25-30 covered/simmered with broth. I don’t thing par boiling would be necessary.
I was wondering the same thing.
Yes! We need the directions for potato preparation. Please.
It looks like that part got cut off! I have added it. The potatoes are peeled and sliced into 1-1.5 inch thick cylinders.
Thank you Kevin for posting and responding so kindly to the inquires. Have a good day!
Yummy. I love potatoes and these sound wonderful. Thank you. 😉
4 large russet potatoes, peeled and sliced into 1-1.5 inch thick cylinders instructions for potatoes’ is at the beginning of the recipe