A classic French recipe where potatoes are browned and then roasted with butter and broth until they become tender inside and crispy outside.
Preparation time
15min
Cooking time
45min
Ingredients
4 Servings
- black pepper
- 60 g butter
- 240 ml chicken broth
- 2 cloves garlic
- 30 ml olive oil
- 6 russet potatoes
- salt
- 3 thyme sprigs
Directions
Step 1
Peel and cut potatoes into thick rounds, about 1-2 inches each.
Step 2
Season the potato rounds with salt and black pepper on both sides.
Step 3
Heat the olive oil and half the butter in a large ovenproof skillet over medium-high heat.
Step 4
Place the potato rounds in the skillet and brown each side for about 5 minutes until golden.
Step 5
Add the garlic cloves, thyme sprigs, and the remaining butter to the skillet.
Step 6
Pour the chicken broth into the skillet.
Step 7
Transfer the skillet to a preheated oven at 200°C and roast for 30 minutes until the potatoes are tender.
Step 8
Serve the fondant potatoes hot, garnished with extra thyme if desired.