"The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing."

In the below video, you’ll see how to make fondant potatoes. It’s a technique that creates perfect textures and contrasts between the creamy potato center and the crusty edges. The key here is to use russet potatoes; it’s a texture thing. You’ll cut them into cylinders. Next you’ll brown the tops and bottoms in a hot, hot skillet before adding butter and thyme—and finish the potatoes by roasting them in chicken stock in the oven. Watch the video, then get the recipe for Chef John’s Fondant Potatoes. Using this technique, the little potato towers come out tender and creamy on the inside with crispy edges. Perfect potatoes!

https://www.allrecipes.com/video/3618/fondant-potatoes/

This is a slight adaptation of Chef John's recipe as published on All Recipes.

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Name: Fondant Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 3 large whole russet potatoes; 2 tablespoons high-heat-resistant vegetable oil such as grapeseed oil; salt and ground black pepper to taste; 3 tablespoons butter; 6 sprigs thyme plus more for garnish; 1/2 cup chicken broth or more as needed

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INGREDIENTS

3 large whole russet potatoes
2 tablespoons high-heat-resistant vegetable oil ; such as grapeseed oil
salt and ground black pepper ; to taste
3 tablespoons butter
6 sprigs thyme plus more for garnish
1/2 cup chicken broth ; or more as needed

Servings

INSTRUCTIONS

Preheat oven to 425 degrees F (220 degrees C).

Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.

Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.

Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.

Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.

Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.

Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.

Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.

Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

NOTES

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Fondant Potatoes

3 large whole russet potatoes
2 tablespoons high-heat-resistant vegetable oil such as grapeseed oil
 salt and ground black pepper to taste
3 tablespoons butter
6 sprigs thyme plus more for garnish
1/2 cup chicken broth or more as needed

Preheat oven to 425 degrees F (220 degrees C).
Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (109g)
Recipe Makes: 6 Servings

Calories: 271
Calories from Fat: 190 (70%)

Amt Per Serving		% DV

	Total Fat 21.1g	28 %
	Saturated Fat 8g	40 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 3.5g
Cholesterol 91.9mg		28 %
Sodium 138.3mg		5 %
Potassium 194.9mg		5 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 19.1g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 271

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