Garlic Butter Fondant Potatoes
Fondant potatoes are one of those recipes that make a regular potato feel way fancier than it has any business being. They’re golden and buttery on the outside, soft and almost creamy in the middle, and they soak up all that garlicky chicken broth while they cook. They look like something you’d get alongside a steak at a fancy restaurant, but they’re actually made with really simple ingredients.
What You’ll Need
3–4 large russet potatoes
1/2 stick of butter
2–3 cloves garlic, minced
1–2 tsp garlic butter seasoning
1–1½ cups chicken broth
Salt, to taste
Optional: black pepper, fresh thyme or parsley
How to Make It
Prep the potatoes. Peel the potatoes and cut off the rounded ends. Cut each potato into thick cylinders, about 1½–2 inches tall. You can also just cut them into thick rounds if you don’t care about making them perfectly fancy.
Season. Pat the potatoes really dry, then season generously with salt and garlic butter seasoning.
Get them golden. Melt the butter in an oven-safe skillet over medium to medium-high heat. Add the potatoes flat-side down and cook without messing with them too much until deeply golden, about 5–7 minutes. Flip and brown the other side.
Add the garlic. Lower the heat slightly and add the minced garlic, letting it cook in the butter for about 30 seconds.
Add the broth. Carefully pour in enough chicken broth to come about halfway up the sides of the potatoes. Spoon some of the garlic butter over the tops.
Bake. Transfer the skillet to a 400°F oven and bake for about 25–35 minutes, or until the potatoes are completely tender when pierced with a knife. Add a splash more broth if the pan gets dry before they’re tender.
Finish them. Spoon all that buttery, garlicky pan goodness over the potatoes and finish with another little sprinkle of salt. Add parsley or thyme if you’re feeling extra fancy.
