Fondant-style melting potatoes have long been a French classic. Commonly prepared as a side dish, it’s made by roasting thick-cut rounds of potatoes in butter and broth until they’re crispy on the outside and unbelievably soft and creamy in the center. It’s the kind of dish you’d expect to find alongside a steak at a high-end bistro. There’s one thing you need to know, though. For buttery success, don’t touch them — set a timer for 3 minutes and don’t mess with them. That will allow each side to develop a rich golden crust.
Servings: 4
Ingredients:
- • 4 russet potatoes
- • Kosher salt and freshly cracked black pepper
- • 2 Tbsp. vegetable oil
- • 10 Tbsp. unsalted butter
- • 1 cup low-sodium chicken broth
- • 2 sprigs fresh rosemary
- • 2 cloves garlic
- • Flaky salt, to garnish
Directions:
- • Preheat oven to 400º F.
- • Peel the potatoes and slice off the ends.
- • Cut into 1-inch slices and season both sides of the potatoes generously with kosher salt and pepper.
- • Heat a skillet over medium-high heat.
- • Add the oil and 4 tablespoons of the butter.
- • Sear the potatoes on one side until golden brown, about 3 minutes.
- • Flip them and add the broth, rosemary and garlic.
- • Cut the remaining 6 tablespoons of butter into cubes and scatter on top of the potatoes.
- • Transfer the skillet to the oven and bake about 30 minutes, until fork-tender.
- • Garnish with flaky salt and spoon the pan sauce over the potatoes.
- • Let them cool slightly before serving.
