Potatoes must be one of the most versatile foods in the world. The different ways that they are prepared, the styles of cooking, and the cultures that use them are almost endless. French fries are pretty ubiquitous, no matter where you are. With this easy recipe, you can have delicious and easy roasted fondant potatoes tonight for dinner!

Use these as a tasty and great-looking side dish!

Fondant potatoes are a delicious side dish originating in France. They get the name “fondant” from the French word which means “melting”. They are aptly named as these potatoes are melt in your mouth delicious. They are simply potatoes that are cut into cylinders to have flat ends and then browned and cooked in a butter and broth sauce. Their ends are crunchy, and the inside is incredibly tender and creamy. Let’s get to cooking!

Ingredients:

• 2 tablespoons of vegetable oil (any neutral high-temperature oil works here)
• 3 large russet potatoes. Make sure you use russets for the starch content
• Salt and pepper
• 2-3 tablespoons of butter
• 4 fresh thyme sprigs
• ½ cup chicken broth

Instructions

This recipe provides six finished servings of the potatoes. Each one is very filling but who says you only need to eat one? One to two per person would suffice for most dinner crowds.

1. Preheat your oven to 425 degrees and get started cutting your potatoes. You are going to want to cut the ends off of the potatoes so they can stand up. After that, cut the edges of your potatoes, creating a hexagonal (circle if you are talented) shape. Cut each one in half, doubling the number of chunky stop signs you have.

2. After they are cut, place the potatoes in a bowl of cold water and let them soak for a few minutes to remove excess starch from the outside. Once soaked, take them out and pat them dry to help browning.

3. Place your oil in a heavy pan and put on high heat until shimmery. Once the oil is ready, place your potatoes into the pan and lower the heat to medium. Sprinkle with salt and pepper.

4. Once browned on one side, flip them over to start browning the opposite end. After flipping, soak up the extra oil with a paper towel (be careful). Toss your butter and your thyme, melting it in the pan. Using a spoon and the thyme springs, “paint” the potatoes with the butter mixture. Season once again with salt and pepper.

5. When your butter begins to brown, add in your stock to stop the milk solids from burning. Once the stock is added, place the dish into the preheated oven for about 30 minutes or so.

Conclusion and tips!

This method gets a delicious crispness on the tops and bottoms of the potato while also cooking them in a bath of flavor! They should come out super tender and creamy in the center with a nice crust.

When you serve, feel free to drizzle the pan drippings on top of the remaining potatoes.

Check out the video below for an in-depth guide! Chef John is one of my favorites to watch!

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Source: Shareably, All Recipes