fondant potatoes

Fondant potatoes make an impressive side dish that pairs well with a variety of main courses. The combination of crispy edges and a soft, buttery interior creates a delightful texture, while the infusion of flavors from the broth and thyme enhances the overall taste. Enjoy these delicious fondant potatoes as an elegant addition to your meal.


  • 4 large russet potatoes
  • 4 tablespoons unsalted butter
  • 1 cup chicken or vegetable broth
  • Fresh thyme sprigs
  • Salt and pepper to taste


  1. Preheat your oven to 400°F (200°C).
  2. Peel the potatoes and cut them into thick, round slices, about 1 inch thick.
  3. Heat an oven-safe skillet or frying pan over medium-high heat and melt the butter.
  4. Place the potato slices in the hot butter and sear them on both sides until golden brown, about 2-3 minutes per side. Season with salt and pepper.
  5. Remove the pan from the heat and carefully add the broth to the pan, being cautious as it may splatter.
  6. Place a few sprigs of fresh thyme on top of the potatoes.
  7. Transfer the skillet or frying pan to the preheated oven and bake for about 25-30 minutes, or until the potatoes are tender and easily pierced with a fork. Baste the potatoes with the buttery broth a couple of times during the cooking process.
  8. Once cooked, remove the pan from the oven and let the fondant potatoes rest for a few minutes.
  9. Serve the fondant potatoes hot, drizzling them with the flavorful pan juices and garnishing with fresh thyme leaves.