Simply Sides - Melting Potatoes (Fondant Potatoes)

In the UK they are known as Fondant Potatoes, and in the US, they are hardly known at all. They are buttery, crispy on the outside, creamy in the middle and worth a try. These are the most delicious potatoes I have had in a long time! They would certainly be a great addition to any of your holiday gatherings. Enjoy!

Melting Potatoes (Fondant Potatoes)

3 pounds Yukon Gold potatoes, peeled
6 tablespoons unsalted butter, melted
1 tablespoon minced fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups chicken broth
2 garlic cloves, lightly crushed and peeled

Note: Use potatoes at least 1-1/2 inches in diameter. DO NOT use a glass baking dish.
  1. Adjust rack to upper-middle position. Preheat your oven to 500°F (260°C).
  2. Square off ends of potatoes and cut crosswise into 1-inch-thick disks. Toss them with melted butter, thyme, salt, and pepper.
  3. Arrange the potatoes in a single layer in a baking pan and roast until the bottoms are browned, about 15 minutes. Remove pan from oven and using flat metal spatula, loosen potatoes from the pan and flip. Continue to roast until browned on second side, about 15 minutes longer.
  4. Remove pan from oven, flip the potatoes once more, and add broth and garlic. Roast until the potatoes are tender and the sauce reduced slightly, about 15 minutes. Baste potatoes with sauce before serving.




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