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Fondant potatoes are simple but tasty. You need just a few key ingredients. Here’s what I use for the best fondant potatoes recipe:

Fondant Potatoes

Elevate your dinner experience with fondant potatoes, the perfect side dish that combines rich flavors and creamy texture. This detailed guide takes you step-by-step through the process, sharing essential tips and ingredient recommendations to achieve buttery perfection. Discover fun variations and serving suggestions to impress your guests.
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Ingredients
  

4 large Yukon Gold potatoes, peeled

4 tablespoons unsalted butter

1 tablespoon olive oil

2 garlic cloves, smashed

1 cup vegetable broth (or chicken broth)

2 sprigs fresh thyme (or 1 teaspoon dried thyme)

Salt and pepper to taste

Zest of 1 lemon

Instructions
 

Preheat your oven to 400°F (200°C).

    Slice the peeled potatoes into cylinders, approximately 2 inches in height and 1 inch in diameter. This will give them their signature shape.

      In a large, oven-safe skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.

        Once hot, carefully place the potato cylinders into the skillet, cut side down. Sear for about 4-5 minutes or until they develop a golden crust.

          Flip the potatoes over so the cut side is facing up. Add the smashed garlic cloves, vegetable broth, thyme, remaining 2 tablespoons of butter, salt, and pepper to the pan, ensuring the broth covers about halfway up the sides of the potatoes.

            Bring the broth to a simmer before transferring the skillet to the preheated oven. Roast for 20-25 minutes, or until the potatoes are tender and the broth is reduced, thickening slightly.

              For an additional touch, sprinkle lemon zest over the potatoes before serving for a burst of freshness.

                Remove the skillet from the oven, and let the potatoes cool slightly. Serve directly from the skillet, spooning some of the reduced broth over the top.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: For an elegant touch, serve the potatoes in the skillet they were cooked in or on a beautiful serving platter, garnished with extra thyme sprigs and a drizzle of the reduced broth.