Step into the realm of culinary elegance with fondant potatoes, a dish that transforms humble spuds into a luxurious delight. If you haven’t tried making them before, now is the time to hone your cooking skills and savor the rich flavors and textures of this sophisticated side dish.
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves of garlic
- Fresh thyme sprigs
- Black pepper
- 1 cup of vegetable or chicken broth
- Preheat your oven to 400°F (200°C). Heat butter and olive oil in an oven-safe skillet over medium-high heat. Season the potato cylinders with salt and pepper, then place them in the skillet. Sear until golden brown on both sides.
- Add smashed garlic cloves and fresh thyme sprigs to the skillet, infusing the butter with aromatic flavors. Carefully pour in the broth, allowing it to simmer.
- Transfer the skillet to the preheated oven and bake for 30-40 minutes, basting the potatoes with the buttery broth every 10 minutes, until the potatoes are tender and golden.
- Remove from the oven and let your potatoes rest for a few minutes before serving. Spoon the flavorful pan juices over the potatoes and garnish with additional fresh thyme if desired.