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.
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.
- 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
- 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.
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.