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.

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

Preheat Oven: Preheat oven to 400°F (200°C).
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.
Add Butter & Herbs: Add butter, smashed garlic, rosemary, and thyme to the skillet. Spoon melted butter over the potatoes to baste.
Add Broth: Pour in broth, season with salt and pepper to taste.
Roast: Transfer skillet to oven and roast for 30–35 minutes, or until potatoes are fork-tender and most of the broth is absorbed.
Final Baste: Baste with remaining herb butter in the pan before serving for added flavor and shine.

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.