Fondant Potatoes (Pommes de Terre Fondantes)

Fondant Potatoes cut in a cylinder shape in a black bowl braised with a buttery, savory broth.

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Fondant Potatoes (Pommes de Terre Fondantes)

Classic French potato dish made by cutting potatoes into a cylinder shape, searing to a crisp golden exterior, then braising and basting in a buttery, savory broth in the oven.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: French

Servings: potatoes

Calories: 146kcal

Author: Anecia Hero

Equipment

Stainless steel cutter or
Sharp paring knife and a vegetable peeler

Ingredients

3-5 pounds Yukon Gold potatoes Long oval shaped Yukon Golds work best for this recipe. If you can't find big Yukons, get a 5 lb. bag of round medium-sized round Yukons.
1-2 tablespoons oil , high heat; (canola, veg, grapeseed, avocado)
4 tablespoons ghee , or butter
4-6 sprigs fresh thyme
1½ - 2 cups chicken or beef broth , pair the broth with what you're serving with the potatoes (steak, chicken, etc.)
2 cloves garlic , peeled and smashed
course salt
black ground pepper

Instructions

Preheat oven to 425℉
Peel and rinse potatoes; cut each end flat; cut potato in half crosswise (make a cut perpendicular to the potato length). Use a round stainless steel cutter and cut the potatoes approximately 2" inches in diameter (5cm) and 1" inch tall; pat dry; lightly salt and pepper both sides
3-5 pounds Yukon Gold potatoes

You can carve the cylinder shapes by hand using a paring knife; use a vegetable peeler to smooth edges or, cut the potatoes with a flat top and base, making sure they're all about the same size for consistent cooking.

In an oven-proof, heavy-bottom skillet, add oil on medium-heat; once oil is hot, add potatoes in a single layer; sear 5-7 minutes per side until golden brown; add ghee to skillet; once melted, add following ingredients:
1-2 tablespoons oil, 4 tablespoons ghee, 4-6 sprigs fresh thyme, 1½ - 2 cups chicken or beef broth, 2 cloves garlic

You want enough broth in the skillet to reach half way up the potato cylinder; the amount of broth will depend upon the size of skillet

Bring to boil, basting potatoes occasionally; once they've reached boiling point, transfer them to the middle rack of the oven and bake, uncovered for 30-40 minutes or until the inside is fork tender; baste with buttery broth about every 10-12 minutes; when they're done, remove thyme sprigs and garlic; season with salt and pepper and serve
course salt, black ground pepper

Notes

A stainless steel sharp cutter greatly reduces prep time; if you don't have a cutter, you can use a small tomato paste can; cut both ends out of the can, press it onto the potato, then push it through the other end. Or, you can carve the cylinder shapes by hand. Keep excess potato pieces for later use in soups or stews.

About the ghee:

I highly recommend using ghee (clarified butter) instead of butter for this recipe because ghee has a higher smoke point and you get a uniform sear without any black specks on the potatoes.

Make your own ghee:

Ghee doesn't take long to make: in a saucepan on low heat, melt butter; do not stir it; let it cook until the milk solids go to the bottom of the saucepan and foam forms on top; scoop the foam off the top with a spoon and now you have ghee!

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