Fondant Potatoes Recipe

Potatoes: The main ingredient, providing the base for the dish.

Butter: Adds richness and helps achieve a golden brown crust.

Chicken broth: Used for roasting, infusing the potatoes with flavor.

Garlic: Adds a subtle, aromatic flavor to the dish.

Thyme: Fresh thyme is preferred for its aromatic and earthy flavor.

Salt: Enhances the overall taste of the dish.

Pepper: Adds a touch of heat and depth to the flavor.

When preparing fondant potatoes, ensure that the butter is fully melted and slightly browned before adding the potatoes. This will enhance the flavor and give the potatoes a rich, nutty taste. Additionally, make sure to use a skillet that is oven-safe to seamlessly transition from stovetop to oven. This helps maintain the chicken broth and thyme infusion, resulting in perfectly tender and aromatic potatoes.

• russet potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a creamy texture and hold their shape well, making them a good alternative for fondant potatoes.

• butter - Substitute with olive oil: Olive oil provides a rich flavor and can withstand high cooking temperatures, making it a suitable replacement for butter.

• chicken broth - Substitute with vegetable broth: Vegetable broth offers a similar depth of flavor and is a good option for vegetarians or those avoiding meat products.

• smashed garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is less intense than fresh garlic.

• fresh thyme - Substitute with dried thyme: Dried thyme can be used in place of fresh thyme, though you should use about one-third of the amount since dried herbs are more concentrated.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt and often has a more complex flavor.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as an alternative to black pepper, especially if you want to avoid black specks in your dish.

• Allow the fondant potatoes to cool completely before storing. This helps prevent condensation, which can make the potatoes soggy.
• Transfer the cooled potatoes to an airtight container. If stacking, place a piece of parchment paper between layers to avoid sticking.
• Store the container in the refrigerator. The potatoes will keep well for up to 3-4 days.
• For freezing, place the cooled potatoes on a baking sheet lined with parchment paper. Ensure they are not touching each other.
• Freeze the potatoes for about 2-3 hours or until they are solid. This prevents them from sticking together.
• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen potatoes on a baking sheet and cover with aluminum foil.
• Bake for 20-25 minutes or until heated through. Remove the foil for the last 5 minutes to regain their crispy exterior.
• Alternatively, you can reheat the potatoes in a skillet over medium heat. Add a bit of butter or olive oil to help them crisp up again.
• Avoid microwaving as it can make the potatoes mushy and lose their delightful texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover fondant potatoes on a baking sheet.
  3. Cover the potatoes with aluminum foil to prevent them from drying out.
  4. Heat for about 15-20 minutes, or until they are warmed through and the edges are crispy.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of butter or olive oil.
  2. Place the fondant potatoes in the skillet.
  3. Cook for about 5-7 minutes, turning occasionally, until they are heated through and have a nice golden crust.

• Microwave Method:

  1. Place the fondant potatoes on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the fondant potatoes in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through, until they are crispy and warmed through.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the fondant potatoes in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until they are heated through and tender.

• Oven: Used to roast the potatoes at 400°F (200°C) until they are tender.

• Peeler: Essential for removing the skin from the potatoes.

• Knife: Needed to cut the ends off the potatoes to create flat surfaces.

• Skillet: Used to sear the potatoes and later transfer to the oven for roasting.

• Tongs: Handy for flipping the potatoes to ensure they are golden brown on both sides.

• Measuring spoons: Used to measure out the butter, garlic, and thyme accurately.

• Measuring cup: Needed to measure the chicken broth.

• Garlic press: Optional, but useful for smashing the garlic cloves.

• Spatula: Helps in stirring and mixing the ingredients in the skillet.

• Oven mitts: Essential for safely handling the hot skillet when transferring it to and from the oven.

Preheat the oven early: Start preheating the oven while you prepare the potatoes to save time.

Use pre-peeled garlic: Opt for pre-peeled garlic to cut down on prep time.

Cut potatoes uniformly: Ensure the potatoes are cut to the same size for even cooking.

Melt butter in advance: Melt the butter before starting to speed up the cooking process.

Prepare broth ahead: Have the chicken broth ready to pour into the skillet.

Use a microwave: Par-cook the potatoes in the microwave for a few minutes before browning them in the skillet.