Description
Herb-Butter Fondant Potatoes are a steakhouse-style side dish featuring thick-cut potatoes seared until golden and then roasted in butter, broth, garlic, and fresh herbs until tender and creamy inside.
Ingredients
- 4 large Yukon Gold potatoes, peeled and cut into thick cylinders (about 2 inches tall)
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cups warm chicken broth or beef broth
- 3 garlic cloves, lightly crushed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Peel the potatoes and trim the ends so each potato forms a thick cylinder for even cooking.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Place the potatoes flat-side down and sear for 5–6 minutes until the bottoms become deep golden brown.
- Flip the potatoes and add the butter to the skillet, letting it melt and foam.
- Add the crushed garlic, thyme, and rosemary to infuse the butter with flavor.
- Pour the warm broth into the skillet around the potatoes.
- Transfer the skillet to the oven and roast for 25–30 minutes, occasionally spooning the butter and broth over the potatoes.
- Cook until the potatoes are tender and the liquid reduces into a rich glaze.
- Season with salt and black pepper and spoon the herb butter sauce over the potatoes before serving.
Notes
- Sear the potatoes well before roasting to achieve the signature crispy exterior.
- Use Yukon Gold potatoes for the best creamy interior texture.
- Vegetable broth can replace meat broth for a vegetarian-friendly version.
- For extra flavor, sprinkle grated Parmesan during the last few minutes of roasting.
- Avoid microwaving when reheating to keep the exterior crisp.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 potato portion
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 25 mg
