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agriculture Potatoes

Fondant Potatoes

Crispy-crusted potatoes with a silky, almost custard-like interior. The fondant method uses a hard sear followed by a slow oven braise in butter and chicken stock.

Total time
50 min
Serves
4
Difficulty
Medium
play_circle Watch episode 267
Fondant Potatoes
As seen on Episode 267

The preparation

17 steps, about 50 minutes start to finish.

  1. 01

    Heat oven to 425°F.

  2. 02

    Pat potato cylinders completely dry.

  3. 03

    Heat oil in an oven-safe skillet over medium-high until shimmering.

  4. 04

    Salt the tops of the cylinders generously.

  5. 05

    Lay potatoes flat-end down.

  6. 06

    Press gently for full contact.

  7. 07

    Do not touch for 5–7 minutes.

  8. 08

    Flip.

  9. 09

    Sear the other flat end another 5–7 minutes until deeply golden.

  10. 10

    Add thyme, garlic, and 2 tbsp butter.

  11. 11

    Baste briefly.

  12. 12

    Pour warm stock around (not over) the potatoes, about two-thirds up the sides.

  13. 13

    Add remaining butter.

  14. 14

    Transfer to oven, uncovered.

  15. 15

    Braise 30–35 minutes until stock is mostly absorbed and potatoes are tender through.

  16. 16

    Rest 2 minutes.

  17. 17

    Plate and serve immediately.

lightbulb The chef's notes

“Patting the potatoes completely dry before searing is non-negotiable: surface moisture prevents the Maillard crust from forming. Warm the stock before adding it so it does not drop the pan temperature.”

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