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My fondant potatoes are oven-braised in a buttery, thyme-flavored sauce. The result of this old-school method? Golden brown potatoes with a crispy crust that remain rich and creamy on the insides. Serve this classic French side dish alongside roast chicken, beef, or fish.
Ingredients
- whole russet potatoes: 3 piece
- high-heat-resistant vegetable oil, such as grapeseed oil: 2 Tbsp
- salt and ground black pepper: (to taste)
- butter: 3 Tbsp
- sprigs thyme: 4 piece (for garnish)
- chicken broth: 0.5 cup (or more if needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Cut off ends of russet potatoes. Stand potatoes on end, and peel them from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long. Dotdash Meredith Food Studios
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Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides. Dotdash Meredith Food Studios
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Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.
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Pat dry potatoes with paper towels. Place potato cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper. Dotdash Meredith Food Studios
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Flip potatoes and repeat on the other ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to the skillet.
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Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet. Dotdash Meredith Food Studios
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Transfer the skillet to the preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and cook for 10 more minutes. Dotdash Meredith Food Studios
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Place potatoes on a serving platter. Spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving. DOTDASH MEREDITH FOOD STUDIOS
