Fondant Potatoes Recipe
Servings: 6
Calories: 271kcal
Up your side dish game with these elegant fondant potatoes. These potatoes are roasted with fresh herbs and butter until tender. These potatoes will literally melt in your mouth!
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Ingredients
- 8-10 small/medium Yukon gold potatoes peeled
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons avocado oil
- 3 tablespoons unsalted butter
- 3 cloves garlic peeled
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 cup vegetable broth
- Flaky sea salt for serving
Instructions
- Preheat oven to 450°F.
- Cut both ends off each of the peeled potatoes so that they sit flat, they should be about 2” 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, 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 and pour in the vegetable stock, 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
Video
Nutrition
Calories: 271kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 370mg | Potassium: 964mg | Fiber: 5g | Sugar: 2g | Vitamin A: 279IU | Vitamin C: 46mg | Calcium: 33mg | Iron: 2mg