Classic Buttery Fondant Potatoes

Name: Classic Buttery Fondant Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 4 large floury potatoes (Russet or King Edward); 2 tbsp extra-virgin olive oil; 3 tbsp unsalted butter; 1 cup chicken stock; 6 thyme sprigs; 3/4 tsp kosher salt; 1/2 tsp black pepper

Experience the ultimate potato side dish with these fondant potatoes, featuring a crispy golden crust and a melt-in-your-mouth center. Braised in a rich butter and thyme-infused stock, they are the perfect elegant accompaniment to any steak or roast dinner.

Servings8 Portions

Prep Time15 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

large floury potatoes (Russet or King Edward)
4
extra-virgin olive oil
2 tbsp
unsalted butter
3 tbsp
chicken stock
1 cup
thyme sprigs
6
kosher salt
0.8 tsp
black pepper
0.5 tsp

Step-by-Step Instructions

Preheat your oven to 200°C (390°F) or 180°C for fan-forced ovens.

Prepare the potatoes by trimming the ends so they stand upright. Carve each potato into a cylinder roughly 6cm (2") in diameter, then cut them in half to create 8 short cylinders about 3.5cm (1.4") tall. Save any leftover potato scraps in water for mashed potatoes later.

Pat the potato cylinders completely dry with paper towels. In a large bowl, toss them with 1 tablespoon of olive oil, the salt, and the black pepper until evenly coated.

Heat the remaining 1 tablespoon of oil in a heavy-based, ovenproof skillet over medium-high heat. Place the potatoes in the pan and sear each flat side for 6 to 8 minutes, or until they are a deep golden brown.

Add the unsalted butter and thyme sprigs to the skillet. Once the butter has melted, use a spoon to baste the tops of the potatoes with the hot herb butter.