What Makes This Recipe So Good
They’re cooked to buttery, soft perfection! Pan frying gives them an insanely crispy exterior, then finishing them in the oven makes them super light and tender.The simple butter sauce requires just a few basic ingredients, but takes this entire recipe to the next level! Fresh thyme, butter, and chicken broth are all you need to make an insanely delicious sauce for these potatoes.They’re the perfect side to virtually any meal! Serve these fondant potatoes alongside roasted chicken or a protein of your choice for a healthy and well-rounded lunch or dinner.
Key Ingredients
Russet Potatoes – I recommend medium to large russet potatoes for this recipe. To prepare your potatoes, start by washing and then peeling them. Once peeled, sliced about 1/4-inch off each end so that the potatoes can stand upright. Lastly, with the potatoes lying horizontally on a cutting board, slice it again, but this time into 2 or 3 equal-sized cylinders. Once you have your potato cylinders, you’re ready to start cooking them! Chicken Broth – Chicken broth adds a ton of flavor to these fondant potatoes. Though you can easily make this recipe vegetarian by using vegetable broth instead. Whatever broth you use, I’d recommend avoiding anything that is unsalted as it won’t give the savory sauce as much flavor as it needs.
Chef’s Tips
Use either a cast-iron skillet or any heavy-bottomed heat proof skillet for this recipe. Those two options do the best job at circulating heat, ensuring all potatoes are cooked crispy and evenly!I recommend enjoying these fondant potatoes immediately after cooking. Though you can store leftovers in an airtight container in the fridge for up to four days. Reheat any leftovers in a pan over medium heat for 5-10 minutes or until warmed throughout.Feel free to add any other fresh or dried herbs and/or spices to this recipe! An extra sprinkling of fresh parsley, or even some garlic powder would make great additions to this side dish.
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