Fondant Potatoes
These tender, seared and braised potatoes feature a crisp exterior and a melt-in-your-mouth interior.
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Instructions
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Preheat the oven to 425 F with a rack in the center.
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Peel 5 large Yukon Gold potatoes (about 3 pounds), trim into equal-sized cylinders, pat dry, and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
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Heat 1 tablespoon oil in a large oven-proof skillet over medium-high heat. Add potatoes flat-side down and sear for about 6 minutes until golden brown, rotating occasionally for even browning; add more oil as needed.
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Flip the potatoes.
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Add 1/4 cup cubed unsalted butter, 2 smashed garlic cloves, 2 sprigs fresh thyme, and 2 sprigs fresh rosemary to the skillet. Cook, swirling, for about 3 minutes until butter melts, foams, and slightly browns.
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Pour in 1 1/2 cups chicken stock and bring to a boil.
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Transfer the skillet to the oven and roast for about 40 minutes, or until potatoes are tender and browned.
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Let cool for 10 minutes. Season the pan sauce to taste. Garnish with lemon zest and juice, and flaky salt, if desired.