Chef John's fondant potatoes are braised in butter and stock until golden and crisp on the outside with a rich, creamy interior for an elegant side.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
239 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
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.
Step 3
Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides.
Step 9
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.
Ingredients
3 tablespoons butter
salt and ground black pepper to taste
3 large whole russet potatoes
2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
