Fondant Potatoes Recipe

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These golden, buttery fondant potatoes are pan-seared, slow-simmered in veggie broth, and infused with garlic, rosemary, and thyme. With their crisp edges and melt-in-your-mouth centers, they make the ultimate potato side dish—easy enough for weeknights, fancy enough for holidays.

Prep Time5

Cook Time35

Course: Appetizer, Side Dish

Cuisine: French

Servings:

Author: Shreya Walia

Ingredients

2 large russet potatoes
3 tbsp olive oil
Salt and pepper to taste
1 sprig of rosemary
2 sprigs of thyme
4 cloves of garlic
4 tbsp butter
1/3 cup Veggie broth

Instructions

Prep the potatoes: Peel the russet potatoes and slice them into thick rounds, about 1.5 inches tall. Rinse under cold water and pat dry.
Sear the potatoes: In a large skillet, heat olive oil over medium-high heat. Add the potato rounds and sear for 5–6 minutes per side until deeply golden and crispy.
Add aromatics: Once both sides are browned, add the garlic cloves, rosemary, thyme, and butter to the pan. Let everything sizzle for about a minute, infusing the oil and butter with flavor. Baste the potatoes with the butter mixture using a spoon.
Deglaze with broth: Carefully pour the veggie broth into the pan. It should come up about halfway up the sides of the potatoes.
Simmer and cover: Reduce the heat to low, cover the skillet with a lid, and let the potatoes cook for about 15 minutes. They should be fork-tender and soaking up all that buttery broth.
Serve and savor: Remove the herbs and garlic. Spoon the buttery sauce over the potatoes and serve immediately while hot and crisp.

Notes

Remember: Low and slow wins! Don’t rush the stovetop simmer. This is where the magic happens. Really take your time with this step, and check on your potatoes often to prevent sticking and burning.

Nutrition