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5 from 3 votes

Fondant Potatoes

Fondant Potatoes are potatoes that are peeled, cut into cylinders, browned in butter, and then oven-roasted in butter and chicken stock.
Prep Time15 minutes
Cook Time35 minutes
Soaking Time15 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Keyword: Fondant Potatoes
Servings: 6
Calories: 254kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

  • 4 russet potatoes
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • ½ cup (1 stick / 113 g) unsalted butter, divided
  • 2 teaspoons garlic, minced
  • 1 cup (240 g) chicken stock
  • 2 sprigs fresh rosemary, plus more for garnish, if desired
  • salt and pepper, to taste

Instructions

  • Wash and peel potatoes; then, trim off ends. Cut the potatoes into even 2-inch slices, about 12 slices total depending on the size of the potato. Place the slices in a bowl of cold water to soak for about 15 minutes.
  • Drain water and pat the potatoes with a paper towel to dry slightly.
  • Season potatoes on all sides with with salt and pepper.
  • Preheat oven to 400°F.
  • In a large oven-safe skillet, heat oil and 2 tablespoons of butter over medium-high heat. When hot, add potatoes to the pan and cook, undisturbed, for 4-5 minutes or until seared and browned. Flip and repeat.
  • Add the garlic to the pan and cook for 1 minute.
  • Add rosemary sprigs, chicken stock, and the remaining 6 tablespoons of butter (cut into smaller pats). Continue cooking until the butter is melted.
  • Transfer the skillet to the oven and cook for 30 minutes, or until potatoes are fork-tender.
  • Spoon the sauce over the cooked potatoes and serve warm. Salt and pepper to taste.

Nutrition

Calories: 254kcal