Imagine biting into a potato that’s crispy on the outside and velvety soft on the inside – that’s Fondant Potatoes. This recipe is a true delight for the taste buds and not for the calorie counters. The potatoes are braised in aromatic butter, giving them an irresistibly waxy-soft texture. Perfect as a side dish, yet so tempting that they can shine on their own.
Effort:
- Difficulty Level: Very easy
- Prep Time: 10-15 minutes
- Total Cooking Time: 45 minutes
Ingredients for 2 people:
- 5-6 large potatoes
- 150g (5.3 oz) butter
- 200ml (6.8 fl oz) vegetable broth
- 1 tsp rosemary (fresh or dried)
- A pinch of thyme
- 6 peeled garlic cloves
- ½ tsp salt
- 1 tbsp olive oil
Method:
- First, cut a slice off the top and bottom of the potatoes so that they have flat surfaces on both ends. Peeling the rest of the skin is optional.
- Heat the olive oil in a pan.
- Sear the potatoes on both flat sides until each side is nicely browned (about 5 minutes per side).
- Add the vegetable broth, butter, rosemary, thyme, garlic, and salt to the pan.
- Cover the pan with a lid and cook everything on low heat for 30 minutes.
- Done
Additional Tips
- For a vegan version, substitute the butter with margarine. A teaspoon of peanut oil can enhance the flavor.
- The dish becomes richer if you add some bacon bits in step 3 and cook them with the potatoes.
- This dish can be prepared faster using small potatoes instead of large ones, reducing the cooking time to about 15-20 minutes. Test occasionally to see if the potatoes are done.
- If you’re not a fan of Mediterranean herbs, you can use a curry spice mix or paste instead of rosemary and thyme.
- Fondant potatoes are excellent as a side to steaks. The cooking liquid is perfect for dipping the meat.
- The garlic after cooking is a real treat. Feel free to increase the amount.
- For a spicier note, you can add a splash of white wine or lemon juice to the dish.
- A hint of grated Parmesan just before serving adds an extra flavor dimension.
- Sprinkling some fresh herbs like parsley or chives over the potatoes at the end gives a fresh note and a nice color contrast.
