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descriptionOne of the finest ways to enjoy potatoes.
urlhttps://12tomatoes.com/fondant-potatoes
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Ingredients
  • 2 1/2 pounds medium Yukon Gold potatoes, peeled
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 1/2 cups beef stock, plus extra as needed
Preparation
  1. Cut ends off potatoes then cut each one in half along the short edge. You should end up with many short, thick potato slices. Preheat oven to 450˚F.
  2. Heat oil over medium-high heat in straight-sided, oven safe pan. Place potatoes in skillet and season with salt and pepper. Do not move for 5 minutes. Swirl pan and cook for another 3 minutes.
  3. Carefully flip each potato slice over using a thin spatula, not tongs. Add salt and pepper to potatoes. Cook for 5 minutes. Leave a space in the center of pan and add butter, garlic, and thyme to that space. Swirl pan to ensure butter reaches all potatoes. Add stock and allow to boil for 1 minute.
  4. Carefully transfer pan to oven and bake for 20-25 minutes or until tops of potatoes are browned and potatoes are cooked to very tender.
  5. Transfer potatoes to serving dish. Strain sauce and return to pan. Heat pan over medium heat to simmer sauce until slightly thickened, 2-4 minutes. Pour sauce over potatoes and to serve.
One of the finest ways to enjoy potatoes.
Course: Side
Diet(s): Gluten-Free, Gluten-Free
Allergen(s): Milk, Milk

Recipe adapted from Serious Eats.

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Fondant Potatoes

Fondant Potatoes

5 from 2 votes
Cuisine: French
Servings: Serves 40
Calories: 222kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 2 1/2 pounds medium Yukon Gold potatoes, peeled
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 1/2 cups beef stock, plus extra as needed

Preparation

  1. Cut ends off potatoes then cut each one in half along the short edge. You should end up with many short, thick potato slices. Preheat oven to 450˚F.
  2. Heat oil over medium-high heat in straight-sided, oven safe pan. Place potatoes in skillet and season with salt and pepper. Do not move for 5 minutes. Swirl pan and cook for another 3 minutes.
  3. Carefully flip each potato slice over using a thin spatula, not tongs. Add salt and pepper to potatoes. Cook for 5 minutes. Leave a space in the center of pan and add butter, garlic, and thyme to that space. Swirl pan to ensure butter reaches all potatoes. Add stock and allow to boil for 1 minute.
  4. Carefully transfer pan to oven and bake for 20-25 minutes or until tops of potatoes are browned and potatoes are cooked to very tender.
  5. Transfer potatoes to serving dish. Strain sauce and return to pan. Heat pan over medium heat to simmer sauce until slightly thickened, 2-4 minutes. Pour sauce over potatoes and to serve.