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Buttery Fondant Potatoes

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
65 min
SERVINGS
6 servings
Dinner French
Buttery Fondant Potatoes
Ingredients
  • 3 large whole russet potatoes
  • 2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
  • salt and ground black pepper to taste
  • 3 tablespoons butter
  • 4 sprigs thyme, plus more for garnish
  • 1/2 cup chicken broth, or more as needed
Instructions
1
First, preheat your oven to the highest temperature setting, which is 425 degrees Fahrenheit or 220 degrees Celsius.
2
Next, take a sharp knife and carefully cut off the ends of the russet potatoes. Then, stand them upright on their ends and peel each one from top to bottom using the same sharp knife. This will help you create perfectly uniform potato cylinders.
3
Cut each of these cylinders in half, crosswise, to make six identical potato sticks that are approximately two inches long.
4
Now, place these potatoes into a bowl of cold water for about five minutes. This step is crucial in removing excess starch from the outside surfaces of the potatoes.
5
Heat a generous amount of vegetable oil in a heavy oven-safe skillet over extremely high heat until it starts to shimmer and sparkle slightly.
6
Using paper towels, gently pat the potatoes dry to remove any excess moisture. Then, carefully place the potato sticks with their most visually appealing ends into the hot oil.
7
Reduce the heat to a medium-high setting and pan-fry the potatoes until they are beautifully browned on both sides, taking around 5 to 6 minutes.
8
Sprinkle a pinch of salt and black pepper over the potatoes to bring out their natural flavors.
9
Flip the potatoes over and repeat the pan-frying process on the other ends. As you cook, use a paper towel held firmly in your tongs to carefully blot out the excess oil from the skillet.
10
Add a pat of butter and a few thyme sprigs to the skillet, then pick up one of these sprigs with your tongs and use it to paint a layer of butter over the top of the potatoes. Continue cooking until the butter starts to foam and turns a pale tan color.
11
Season the potatoes with additional salt and pepper to taste. Then, pour some chicken stock into the skillet.
12
Transfer the skillet to your preheated oven and cook until the potatoes are tender and creamy on the inside, taking around 30 minutes. If they're not yet tender, add an extra 1/4 cup of stock and cook for an additional 10 minutes.
13
Finally, place the potatoes on a serving platter. Spoon any remaining thyme-scented butter from the skillet over the potatoes, then garnish with additional thyme sprigs. Let the potatoes cool for about five minutes before serving.