Fondant Potatoes Recipe

4.56 from 68 votes

These fondant potatoes roasted with butter and herbs melt in your mouth with fluffy insides and wonderfully crisp tops and bottoms.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: French

Difficulty: Medium

Servings:

Preheat oven to 450°F.
Cut both ends off each of the peeled potatoes so that they sit flat, they should be about 2 inches tall. Pat dry with a paper towel and season each side with salt and pepper.
8-10 small/medium Yukon Gold potatoes, ½ teaspoon sea salt, ¼ teaspoon freshly cracked black pepper
Place the avocado oil in a large heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the potatoes flat side down. Cook until a golden crust has formed, about 5 minutes.
2 tablespoons avocado oil
Flip the potatoes, and continue to cook for another 3-4 minutes until a crust has formed on the other side. Drain the oil from the skillet.
Add the butter, garlic cloves, thyme, and rosemary to the skillet. Pour in the vegetable stock, and transfer the skillet to the oven.
3 tablespoons unsalted butter, 3 cloves garlic, 2 sprigs fresh thyme, 1 sprig fresh rosemary, 1 cup vegetable broth
Bake for 25-30 minutes or until the potatoes are tender when pierced with a fork.
To serve, top with flaky sea salt and spoon the remaining butter sauce in the pan over the potatoes.
Flaky sea salt

Storage: Store fondant potatoes in an airtight container in the refrigerator for up to 5 days.