Fondant Potatoes (French Pommes de Terre Fondantes)

Fondant potatoes use a combination of frying and baking to cook them into golden, delicious perfection. It’s super easy and unless your European, chances are you may not have heard of them. In the dead of winter when it’s freezing cold, they hit the spot and they look lovly with a roast. This spud recipe results in beautiful looking oven roasted potatoes that are creamy on the inside and browned, crusty and golden shelled on the outside.

russet potatoes
butter
vegetable oil
chicken stock
sea salt
black pepper, freshly ground
thyme (optional)

Preheat the oven to 425°F.

Clean and cut the ends off the potatoes. Take one and turn it up on end before carefully slicing down the sides to remove the peel, as if you were skinning a pineapple, so you end up with an octagonal-type shape. Cut it evenly in half and then slice up the rest before soaking them in a bowl of cold water for 5 minutes and pat them completely dry with a paper towel.

Heat about two Tbsp. of vegetable or grapeseed oil in an oven-proof skillet over high heat and place the potatoes in when the oil is hot enough and appears shimmery. Lower the heat to medium-high and cook for about 5-6 minutes, or until browned, and sprinkle salt and pepper on top. Flip them over and blot the tops with a paper towel and fry for a couple of minutes. Pour out any remaining oil, then place a lump of butter and a few sprigs of thyme in the pan. Swish the thyme around the pan, spoon some melted butter over the tops, swish the rosemary and then sprinkle more salt and pepper on tops.

When the butter starts to brown up, pour a ½ cup of chicken stock in the skillet and place the pan in the oven.

Roast it for 30-35 minutes or until the potatoes are thoroughly cooked all the way through and are tender on the inside. Drizzle any leftover thyme butter over the tops and allow them to cool before serving.