Fondant Potatoes



4 medium russet potatoes (about 1 1/2 pounds total)

3 cloves garlic

4 tablespoons (1/2 stick) unsalted butter

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons canola oil

4 sprigs fresh thyme, plus more for garnish

3/4 cup low-sodium vegetable or chicken broth


Peel 4 russet potatoes. Trim the ends, then cut each potato in half crosswise. You should now have 8 flat potato rounds. Place the potatoes in a large bowl and cover with cold water. Let sit for 20 minutes at room temperature to remove excess potato starch. Meanwhile, heat the oven and prepare the garlic and butter.

Arrange a rack in the middle of the oven and heat the oven to 400°F. Lightly smash and peel 3 garlic cloves. Cut 4 tablespoons unsalted butter into 8 pieces.

Drain the potatoes, rinse with cold water, and pat dry with paper towels. Season the potatoes with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.

Heat 2 tablespoons canola oil in a large oven-safe skillet over medium-high heat until shimmering. Add the potatoes cut-side down in a single layer and cook until golden brown, 6 to 7 minutes. Flip the potatoes using tongs and add the garlic, butter, and 4 sprigs thyme. (If the potatoes are sticking to the pan, let them cook 2 to 3 minutes more until they easily release before flipping.) Cook until the butter is foaming and starts to brown, 2 to 3 minutes more. Add 3/4 cup vegetable or chicken broth.

Bake until the potatoes are fork tender and lightly browned on the sides, 30 to 35 minutes. Garnish with more whole thyme sprigs before serving, drizzled with the pan juices.


Herb options: You can use any combination of fresh hearty herbs, such as rosemary, sage, or oregano instead of the thyme.

Make ahead: The potatoes can be peeled, cut, and refrigerated in water up to 2 days in advance.

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.


Calories 176
Fat 9.6 g (14.8%)
Saturated 4.0 g (20.0%)
Carbs 20.5 g (6.8%)
Fiber 1.4 g (5.8%)
Sugars 1.0 g
Protein 3.0 g (6.0%)
Sodium 156.1 mg (6.5%)