Herb-Infused Fondant Potatoes

Short Description

Herb-Infused Fondant Potatoes, also known as “pommes fondantes,” are a classic French side dish featuring potatoes cut into cylinders, seared to golden perfection, and then roasted in a flavorful broth with butter, garlic, and fresh herbs. The result is a potato that is crispy on the outside and meltingly tender on the inside, making it an elegant accompaniment to any main course.Wikipedia

Why You’ll Love This Recipe

• Elegant Presentation: The cylindrical shape and golden crust make these potatoes visually appealing.

• Rich Flavor: Infused with garlic, rosemary, and thyme, each bite is aromatic and savory.

• Versatile Side Dish: Pairs well with a variety of main courses, from roasted meats to vegetarian dishes.

• Texture Contrast: Combines a crispy exterior with a soft, buttery interior.

• Make-Ahead Friendly: Can be prepared in advance and reheated without compromising quality.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 large Yukon Gold potatoes, peeled and cut into thick cylinders

• 2 tablespoons vegetable oil

• 3 tablespoons butter

• 3 garlic cloves, smashed

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 1 cup chicken or vegetable broth

• Salt and black pepper, to taste

Directions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Sear the Potatoes: Heat vegetable oil in an oven-safe skillet over medium-high heat. Place the potato cylinders flat-side down and sear until golden brown, about 5–6 minutes. Flip and sear the other side.

3. Add Butter and Herbs: Add butter, smashed garlic cloves, rosemary, and thyme to the skillet. Once the butter has melted, baste the potatoes with the melted butter.

4. Add Broth and Season: Pour in the chicken or vegetable broth and season with salt and black pepper to taste.

5. Roast in the Oven: Transfer the skillet to the preheated oven and roast for 30–35 minutes, or until the potatoes are tender and most of the broth has been absorbed.

6. Baste and Serve: Remove from the oven and baste the potatoes once more with the remaining butter in the skillet for extra flavor and sheen. Serve hot.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hourRecipeTin Eats

Variations

• Cheese-Stuffed Fondant Potatoes: Hollow out the center of each potato cylinder and fill with a mixture of brie, goat cheese, and cream cheese before searing.

• Spicy Fondant Potatoes: Add a pinch of red pepper flakes or cayenne pepper to the butter for a spicy kick.

• Lemon-Herb Fondant Potatoes: Add a splash of lemon juice and zest to the broth for a citrusy flavor.

• Vegan Fondant Potatoes: Use plant-based butter and vegetable broth to make this dish vegan-friendly.

Storage/Reheating

• Storage: Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat, adding a bit of broth or water to prevent drying out. Alternatively, reheat in a 350°F (175°C) oven until warmed through.

• Freezing: Not recommended, as the texture may become mushy upon thawing.Chef Billy Parisi

FAQs

What are fondant potatoes?

Fondant potatoes are a French preparation where potatoes are cut into cylinders, seared on both ends, and then roasted in butter and broth until tender.Wikipedia

Can I use other types of potatoes?

Yes, while Yukon Gold potatoes are preferred for their creamy texture, russet potatoes can also be used.

Do I need to peel the potatoes?

Peeling is recommended to achieve the classic fondant potato appearance and texture.Simply Recipes

Can I make this dish ahead of time?

Yes, you can prepare the potatoes up to the roasting step and refrigerate. When ready to serve, roast them in the oven as directed.

What main dishes pair well with fondant potatoes?

They pair excellently with roasted meats, grilled fish, or vegetarian entrees like stuffed bell peppers.

Can I add other herbs?

Absolutely. Herbs like sage or parsley can be added for different flavor profiles.

Is it necessary to use an oven-safe skillet?

Yes, since the dish transitions from stovetop to oven, an oven-safe skillet is essential.

How do I know when the potatoes are done?

The potatoes are done when they are tender throughout and most of the broth has been absorbed.

Can I use dried herbs instead of fresh?

Yes, but use them sparingly, as dried herbs are more concentrated in flavor.

What can I do with the leftover butter and broth mixture?

Use it as a sauce to drizzle over the potatoes or other dishes for added flavor.

Conclusion

Herb-Infused Fondant Potatoes are a sophisticated and flavorful side dish that elevates any meal. With their crispy exterior and tender interior, they offer a delightful contrast in textures. Whether served alongside a hearty roast or a delicate fish fillet, these potatoes are sure to impress your guests and become a staple in your culinary repertoire.

Herb-Infused Fondant Potatoes

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4-servings
• Category: Side Dish
• Method: Pan-Searing & Roasting
• Cuisine: French-Inspired
• Diet: Gluten Free

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Description

Herb-Infused Fondant Potatoes are a gourmet side dish featuring golden-crisp exteriors and creamy centers, bathed in buttery garlic herb goodness. Perfectly roasted with rosemary, thyme, and broth, they’re an elegant upgrade to classic potatoes—ideal for holidays or impressive dinners.

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Ingredients

• 4 large Yukon Gold potatoes, peeled and cut into thick cylinders

• 2 tbsp vegetable oil

• 3 tbsp butter

• 3 garlic cloves, smashed

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 1 cup chicken or vegetable broth

• Salt and black pepper, to taste

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Instructions

1. Preheat Oven: Preheat oven to 400°F (200°C).

2. Sear Potatoes: Heat vegetable oil in an oven-safe skillet over medium-high heat. Sear potatoes cut-side down for 5–6 minutes or until golden brown. Flip and sear the other side.

3. Add Butter & Herbs: Add butter, smashed garlic, rosemary, and thyme to the skillet. Spoon melted butter over the potatoes to baste.

4. Add Broth: Pour in broth, season with salt and pepper to taste.

5. Roast: Transfer skillet to oven and roast for 30–35 minutes, or until potatoes are fork-tender and most of the broth is absorbed.

6. Final Baste: Baste with remaining herb butter in the pan before serving for added flavor and shine.

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Notes

• Yukon Golds are ideal for their creamy texture, but Russets work too.

• Try adding a splash of white wine with the broth for extra depth.

• Serve with roasted meats or as a standalone vegetarian side.