As you may have guessed, fondant potatoes come from France and are basically twice-cooked potatoes. This is the most traditional serving; cooked in broth and butter with thyme, but feel free to explore flavour. For instance, one could use rosemary instead.
These potatoes are great for 2 reasons, first, they are delicious but can also be kept in the fridge for a couple of days. Just reheat them and you are good to go.
- 2-3 large Russet potatoes
- ~50g butter
- 1 cup hot broth ( chicken or vegetable)
- 3-4 sprigs of fresh thyme
- High smoke point oil ( avocado, peanut or vegetable)
- (Optional) 2 garlic cloves chopped in half
- First, you need to remove the skin from the potatoes, you can do so using a peeler or a paring knife. I prefer to use a knife simply because I prefer the look it gives but it adds nothing to the taste. Cut both ends peel, and cut the potato in half. This will give you 2 jumbo “scallops”
- Preheat your oven to 400F
- Heat a pan(stainless or cast iron) with the oil over high heat. When the oil is hot, deposit your potatoes on one of the “ends”. Cook until it has a nice golden brown coloration ( 3-5 minutes)
- Flip the potatoes to cook its other “end”. Reduce heat to medium-high and cook for another 5 minutes or until it has about the same coloration as the other side.
- Add the butter and thyme and let it melt. I like to batter the top of my potatoes with butter to give extra flavour. Optionally you can add garlic cloves to give them a nice flavour.
- Pour the broth in
- Season generously with salt and pepper
- Put in the oven for ~35 minutes
- Remove from the oven and let them cool a little, be careful they will be very hot
Tip: Batter with whatever is left in the pan the potatoes before serving for extra flavour