Side Dishes

Fondant Potatoes


Fondant Potatoes

Serves 3


2 large russet potatoes

2 tablespoons vegetable oil

Salt and ground black pepper, to taste

2 tablespoons butter

2 sprigs fresh rosemary

1/2 teaspoon dried thyme

1/2 cup vegetable broth, or more as needed


  1. Preheat oven to 425 degrees.
  2. Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder crosswise to make 1-inch thick disks of potato.
  3. Place the potatoes into a bowl of cold water for 5 minutes to get rid of excess starch. Pat the potatoes dry with paper towels.
  4. Place a heavy oven-proof skillet (such as a cast iron skillet, or a regular large skillet will work fine) over medium-high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
  5. Put the potato cylinders into the hot oil. Pan-fry the potatoes until golden brown, about 3 minutes. Season with salt and black pepper.
  6. Flip the potato cylinders over and cook on the other side. As the potatoes cook, use a paper towel held with tongs to carefully blot out the excess oil. Add butter and rosemary to the skillet.
  7. As the butter melts, brush the rosemary and the butter over the potatoes. Cook until the butter foams and turns from white to a pale tan color (which will just take a minute). Season with more salt and pepper. Pour vegetable broth into skillet, and add dried thyme.
  8. Transfer skillet to preheated oven and bake until the potatoes are fork tender, 22-25 minutes. If the broth reduces too much, add in a splash as needed.
  9. Let cool for 5 minutes before serving. Place potatoes onto a serving platter and drizzle reduced sauce over them.


Adapted from Chef John




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