Garlic Fondant Potatoes
Savor each bite of these melt-in-your-mouth French potatoes. These Garlic Fondant Potatoes are made with less than ten easy-to-find ingredients. Serve as a side with chicken, salmon or red meat.
Servings: 4 people
Calories: 323kcal
Equipment
- Oven proof skillet or cast iron
- Cookie cutter to shape
Ingredients
- 400 g of potatoes or 6-8 medium potatoes
- Sea salt to taste or any other salt of your choice
- Black pepper to taste
- A splash of olive oil
- 3 tablespoon of butter
- 2 rosemary sprigs
- 3 thyme sprigs
- A whole garlic bulb
- 1 cup of chicken or vegetable broth
Instructions
- Preheat the oven to 200°C / 390°F.
- Use a cookie cutter to shape the potato quarters into circles. Pat them dry and sprinkle salt and pepper on them.
- Heat the olive oil in a large skillet over high heat. Add the potatoes and sear them on both sides for 2-3 minutes or until golden brown.
- Transfer the potatoes to a baking dish. Add the butter, garlic, rosemary, thyme, and broth. Bring to a boil on the stovetop.
- Bake the potatoes in the oven for 30 minutes or until tender and crisp.
- Enjoy your fondant potatoes as a side dish or a main course.
Notes
Potatoes: You can save and reuse any leftover potatoes. I enjoy cutting and roasting them with my preferred seasoning. Also, floury potatoes will give you the best texture.
Oven-proof pan or cast iron skillet: You need an oven-proof pan or skillet because the potatoes have to bake in the oven for at least 30 minutes after browning.
Batches: You can easily multiply the recipe to serve more people.
Nutrition
Serving: 201g | Calories: 323kcal | Carbohydrates: 24.68g | Protein: 4.21g | Fat: 24.05g | Saturated Fat: 7.691g | Polyunsaturated Fat: 2.442g | Monounsaturated Fat: 12.817g | Trans Fat: 0.356g | Cholesterol: 24mg | Sodium: 200mg | Potassium: 598mg | Fiber: 3.1g | Sugar: 2.84g | Vitamin A: 537IU | Vitamin C: 55.4mg | Calcium: 38mg | Iron: 1.52mg