Whenever I want to impress, I make Fondant Potatoes!

These perfectly crispy, buttery, and flavorful potatoes are sure to leave anyone in awe.

Let’s dive into this simple but impressive dish.

Ingredients

6 medium-sized potatoes, cut into 1-inch rounds
Olive oil (or any high smoke point oil)
3 tbsp butter
Fresh thyme sprigs
2 garlic cloves, crushed
Fresh rosemary sprigs
1 cup chicken stock (or vegetable stock)
Salt, to taste

Instructions

Step 1: Cut the potatoes into 1-inch thick rounds, then use a ring mold to cut out cylinder shapes.

Soak the rounds in water for 20 minutes to remove excess starch.

Step 2: Pat the potatoes dry with paper towels and season with salt.

Step 3: Heat olive oil in a stainless steel pan over medium-high heat.

Add the potato rounds and cook until golden brown on one side.

Step 4: Flip the potatoes, add butter, thyme, garlic, and rosemary to the pan.

Let the butter melt and froth, coating the potatoes with flavor.

Step 5: Pour in the chicken or vegetable stock and transfer the pan to a preheated 400°F (200°C) oven.

Roast for 20 minutes until the potatoes are tender and fully cooked.

Step 6: Remove from the oven and serve immediately, garnished with extra thyme or rosemary.

Frequently Asked Questions (FAQs)

1. Can I use other types of potatoes?

Yes, Yukon Gold or Russet potatoes work best for fondant potatoes.

2. Can I use a different stock?

Absolutely! You can substitute chicken stock with vegetable stock for a vegetarian version.

3. How do I ensure the potatoes are crispy?

Make sure the pan and oil are hot when you first sear the potatoes for that perfect crispy edge.

4. Can I make this dish ahead of time?

Fondant potatoes are best served fresh, but you can reheat them in the oven to restore their crispiness.

5. What pairs well with fondant potatoes?

They go great with roasted meats, fish, or as a luxurious side to any meal.