Fondant Potatoes

Name: Fondant Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4–6 large Yukon Gold potatoes, peeled and cut into 2-inch cylinders; 2 tbsp neutral oil; 4 tbsp unsalted butter, divided; 1½–2 cups chicken stock, warm; 4 cloves garlic, smashed; 5–6 sprigs fresh thyme; Kosher salt and cracked black pepper, to taste

Crispy-crusted potatoes with a silky, almost custard-like interior. The fondant method uses a hard sear followed by a slow oven braise in butter and chicken stock.

Total time

50 min

Serves

4

Difficulty

Medium

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As seen on Episode 267

The pantry

kitchen

Essentials · serves 4

4–6 large Yukon Gold potatoes, peeled and cut into 2-inch cylinders 2 tbsp neutral oil 4 tbsp unsalted butter, divided 1½–2 cups chicken stock, warm 4 cloves garlic, smashed 5–6 sprigs fresh thyme Kosher salt and cracked black pepper, to taste

·

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The preparation

17 steps, about 50 minutes start to finish.

01
Heat oven to 425°F.
02
Pat potato cylinders completely dry.
03
Heat oil in an oven-safe skillet over medium-high until shimmering.
04
Salt the tops of the cylinders generously.
05
Lay potatoes flat-end down.
06
Press gently for full contact.
07
Do not touch for 5–7 minutes.
08
Flip.
09
Sear the other flat end another 5–7 minutes until deeply golden.
10
Add thyme, garlic, and 2 tbsp butter.
11
Baste briefly.
12
Pour warm stock around (not over) the potatoes, about two-thirds up the sides.
13
Add remaining butter.
14
Transfer to oven, uncovered.
15
Braise 30–35 minutes until stock is mostly absorbed and potatoes are tender through.
16
Rest 2 minutes.
17
Plate and serve immediately.

lightbulb The chef's notes

“Patting the potatoes completely dry before searing is non-negotiable: surface moisture prevents the Maillard crust from forming. Warm the stock before adding it so it does not drop the pan temperature.”

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