Garlic Thyme Fondant Potatoes

Garlic Thyme Fondant Potatoes. A homey yet elegant side dish that proves delicious taste never goes out of fashion. Perfect for dinner parties or Sunday dinner.

Garlic Thyme Fondant Potatoes

Originally published April 2015.

Fondant potatoes may seem to some like a very dated recipe.

Indeed it was at a “fancy” restaurant back in the Eighties where I first tasted them. I believe though, that delicious never really goes out of style.

It is the mix of tastes and textures that makes these potatoes so special.

The butter add richness and helps give their characteristic golden colour, and the garlic and thyme give fantastic complementary flavours.

I like to use Russet Potatoes for this recipe but you can use any kind you like.

Roasting them in chicken stock yields creamy, flavour infused centres to the potatoes.

I love to make my own chicken stock to control the amount of salt and the intensity of flavour. Take a look at my instructions for Chicken Stock made in the oven.

How to make chicken stock or beef stock in the oven

They are both homey and elegant at the same time. A perfect Sunday dinner side dish that you’d be just as  pleased to serve at a dinner party.

Looking for more great side dishes?

You might also like our collection of Best Thanksgiving Side Dishes. Great for holidays, yet equally delicious all year long!

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Garlic Thyme Fondant Potatoes

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Garlic Thyme Fondant Potatoes

Yield: 8 or more servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Garlic Thyme Fondant Potatoes - a homey yet elegant side dish that proves delicious taste never goes out of fashion. Perfect for dinner parties or Sunday dinner.

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Ingredients

• 8 medium sized russet potatoes
• 4 tbsp butter
• 2 tbsp olive oil
• salt and pepper to season
• 3 cloves sliced garlic
• 3 sprigs fresh thyme
• 1 1/2 cups low sodium chicken stock, boiling hot (approximately)
• 2 additional tbsp butter

Instructions

1. First of all you are going to want to choose a pan that's the right size for the potatoes. I mostly use a 9x9 glass pan for the potatoes and peel and chop the perfect amount of potatoes that will fit into it. Once you've determined that, remove the potatoes and heat the baking dish in a 400 degree oven while you brown the potatoes.
2. Peel the potatoes and cut them into about 2 inch thick cylinders. Cut off the rounded ends and try to keep all the potato pieces the same size
3. Heat the butter and olive oil over medium heat in a cast iron skillet or non stick saute pan. Add the sliced garlic and sprigs of thyme. Cook for just a minute or so to soften the garlic, then remove it from the pan along with the thyme. Set the garlic and thyme aside for later.
4. Season the potatoes on both sides with sat and pepper and brown both ends of the potatoes until golden, about 3-4 minutes or so per side over medium to medium high heat. While you are doing this heat the chicken stock to boiling.
5. Remove the browned potatoes from the cast iron pan and fit them into the heated baking dish from the oven. Tuck the garlic slices and thyme sprigs used to flavour the oil and butter between the potatoes. Pour on the hot chicken stock just until the potatoes are half submerged. Dot the top of each potato with a little bit of butter, then return the pan to the oven for about a half hour or until the potatoes are fork tender. Serve immediately.

Notes

I like to serve the roasting liquid for the fondant potatoes on the side to pour over them like an au jus sort of gravy. You can simmer this jus in a small saucepan to reduce it even further if you like and intensify it's flavour.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Nutrition Information

Yield

8

Serving Size

1 serving
Amount Per Serving Calories 280Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 23mgSodium 236mgCarbohydrates 38gFiber 4gSugar 2gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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