Fondant Potatoes

Recipe Date: December 20, 2023
Difficulty: Medium
Measurements: Imperial (US)

These decadent tender potatoes are fluffy on the inside with a slightly chewy base, thoroughly infused with flavor from stock, butter, thyme and garlic. Starchy potatoes will best soak up the juices while yellow potatoes will have a chewier exterior and waxy texture on the inside. Serves 4 to 6


  • 4 medium, long russet potatoes peeled, about 1½ pounds
  • 6 tablespoons unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  • 3 garlic cloves, peeled and sliced in half
  • 2 sprigs of fresh thyme
  • 2 to 3 cups rich chicken stock 
  • Garnish: sprigs of fresh thyme and Maldon flaked salt


1. Peel the potatoes and slice the ends off, so they’re flat. Slice off a good amount so the potatoes are the same width the entire length of the potato.

2. Cut the potatoes into 1” tall rounds (you should get 4 rounds out of a large, long potato). 

3. Heat 2 tablespoons of butter in a medium to large cast iron pan on medium high heat until butter starts to bubble and brown on the edges.

4. Place the potatoes in the pan, flat side down and cook for 3 to 4 minutes until golden brown. Season with salt and pepper then flip and continue cooking until the other side is golden brown. Season with salt and pepper. You may need to move them slightly a couple of times to prevent them from sticking to the bottom of the pan.

5. Add the remaining butter, garlic and thyme and let the butter melt in the pan. Stir to infuse the garlic and thyme into the butter for a minute.

6. Ladle the chicken stock over the potatoes to cover. Pour it in slowly and carefully as it will bubble and may splash.

7. Bring the stock to a boil. Reduce the heat to a simmer and cover the potatoes with a round circle of parchment paper with a hole cut in the center. You can also place a lid, slightly ajar on top to allow evaporation.

8. Cook until potatoes are tender. Add more stock if needed.  Cook until the stock is reduced to a nice shiny glaze. The pan should never go dry. There should be a tiny amount of stock left at the end of cooking – giving the base of the potatoes a slight stickiness.

9. Once tender remove from the heat and transfer to a serving plate. Serve warm and top with sprigs of fresh thyme and a sprinkling of Maldon salt. 

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