Herb-Infused Fondant Potatoes

Herb-Infused Fondant Potatoes: 5 Irresistible Twists

by

Introduction

Herb-Infused Fondant Potatoes are a show-stopping way to transform humble spuds into a restaurant-quality side dish. Crispy on the outside and melt-in-your-mouth tender on the inside, each round of Yukon Gold potato bathed in fragrant butter, aromatic garlic, and fresh thyme feels truly indulgent. The first time I made these, I was hosting a casual dinner party and wanted something beyond simple mashed potatoes. As the potatoes browned in the hot skillet, the scent of butter mingled with thyme filled the kitchen, instantly elevating the atmosphere. By the time the potatoes finished braising in golden broth, their edges were lightly caramelized, and the centers were impossibly soft—every bite felt like a small celebration.

Unlike traditional roast potatoes, Fondant Potatoes require minimal hands-on time yet deliver maximum impact. Whereas roasted diced potatoes can sometimes dry out or cook unevenly, these thick rounds maintain a perfect balance of crispy—and tender—throughout. If you’ve enjoyed our Crispy Oven Fried Pork Chops with Golden Mushroom Gravy, you’ll appreciate how these potatoes soak up savory pan juices in a similar fashion, adding depth to every forkful. Whether you’re pairing them with a juicy steak, pan-seared chicken, or simply serving alongside a piece of grilled fish, Herb-Infused Fondant Potatoes bring an elegant flourish to any meal. Let’s explore why this recipe is destined to become a favorite and how to make it flawless every time.

Why You’ll Love This Recipe

  • Crispy & Tender Contrast: Each potato round crisps to a golden brown on the outside while becoming luxuriously tender in the center.
  • Gourmet Flavors with Simple Ingredients: Butter, garlic, fresh thyme, and broth infuse modest potatoes with restaurant-level taste.
  • Minimal Hands-On Time: After browning, the skillet does all the work as potatoes braise under a lid, freeing you to focus on main dishes.
  • Versatile Pairing: Complements steak, roast chicken, fish, or even a vegetarian entree—truly a “set-it-and-forget-it” side.
  • Make-Ahead Potential: Potatoes can be prepped and par-browned, refrigerated, then finished just before serving for stress-free entertaining.

Ingredients

  • Potatoes
    • 6 large Yukon Gold potatoes, peeled and cut into 1½-inch-thick rounds (about 6–8 rounds total; see Tip below)
  • Fat & Aromatics
    • 3 Tbsp (42 g) unsalted butter
    • 2 Tbsp (30 ml) olive oil
    • 2 garlic cloves, lightly smashed (skin on or removed, as preferred)
    • 4 sprigs fresh thyme (stems intact; leaves will infuse flavor)
  • Braising Liquid
    • 1 cup (240 ml) chicken broth or vegetable broth, preferably low-sodium
  • Seasonings
    • Salt & freshly ground black pepper, to taste
  • Garnish
    • Additional fresh thyme leaves or chopped parsley (optional)

Step-by-Step Instructions

1. Prep Potatoes & Heat Pan 🔥

  1. Choose & Cut Potato Rounds
    • Select 6 large Yukon Gold potatoes (approximately 2½–3 inches in diameter). Their waxy texture holds shape during cooking yet yields a buttery interior.
    • Peel and trim each potato’s edges to create a flat top and bottom. Use a sharp knife to slice each into 1½-inch-thick rounds (about 6–8 rounds total). Uniform thickness ensures even cooking.
    • Pat each round dry thoroughly with a clean kitchen towel or paper towels—removing moisture helps achieve a golden crust during searing.
  2. Heat Butter & Oil
    • Place a large, heavy-bottomed skillet (preferably cast iron or stainless steel) over medium heat. Add 3 Tbsp unsalted butter and 2 Tbsp olive oil.
    • Swirl continuously until the butter is fully melted, the oil shimmers, and tiny bubbles form around the edges—this clarity indicates the pan is ready for searing.

2. Brown Potatoes 🥔

  1. Arrange Rounds Flat-Side Down
    • Gently place each potato round in the skillet, arranging them in a single layer without crowding. You may need to work in two batches if your skillet is smaller. Ensure the cut, flat sides face downward—this is where you’ll achieve maximum crispness.
    • Immediately season the exposed top surfaces with a pinch of salt and freshly ground black pepper.
  2. First-Side Sear
    • Cook the potatoes, undisturbed, for 4–5 minutes. Resist the urge to move them; lifting prematurely can tear the crust. Once golden brown and crisp, use a spatula to gently flip each round.
  3. Second-Side Sear
    • After flipping, cook the second flat side for another 4–5 minutes, until both sides are deeply golden. If some rounds are slightly thicker, adjust by moving them slightly toward the hotter or cooler part of the pan.

3. Add Herbs & Broth 🌿

  1. Introduce Aromatics
    • Once both sides of the potato rounds show a rich golden crust, tuck 2 smashed garlic cloves (skin left on or peeled, per your preference for ease of removal later) and 4 fresh thyme sprigs between the potatoes in the skillet. The hot fat will immediately sizzle around the garlic and thyme, releasing fragrant oils.
  2. Deglaze with Broth
    • Carefully pour 1 cup chicken or vegetable broth into the skillet so it surrounds—but does not submerge—each potato round. The liquid should come about halfway up the sides of each potato. If needed, gently tilt the pan to distribute broth evenly; avoid pouring directly on potatoes, which can cool the pan.
  3. Season & Reduce Heat
    • Taste the broth for seasoning; add a pinch more salt or pepper if desired, keeping in mind the potatoes will absorb this liquid.
    • Reduce heat to low immediately and cover the skillet with a tight-fitting lid.
  4. Simmer & Braise
    • Allow the potatoes to braise in the flavored liquid for 15–20 minutes. The lid traps steam, cooking the centers to a creamy texture while the bottom crust remains intact. Check occasionally toward the end: potatoes are done when you can insert a knife or skewer through the center with minimal resistance.

4. Finish & Serve 🍽

  1. Remove Aromatics
    • Lift out the garlic cloves and thyme sprigs. Discard or reserve thyme leaves for garnish. The garlic will have softened and partially dissolved into the broth.
  2. Spoon Pan Juices
    • Using a large spoon, carefully baste each fondant potato with the reduced pan juices—this adds extra flavor and shine. The remaining liquid should have thickened slightly from the butter and potato starch.
  3. Plate Elegantly
    • Transfer two or three Golden Herb-Infused Fondant Potatoes to each plate, stacking at a slight angle to showcase the crisp crust and tender interior. Spoon additional juices around and over the potatoes for gloss and depth of flavor.
  4. Garnish
    • Finish with a sprinkle of fresh thyme leaves or chopped parsley for color and herbal brightness. Serve immediately while piping hot.

Serving Suggestions

  • Perfect Pairing with Steak: The buttery, herb-infused juices of Fondant Potatoes complement a juicy, grilled ribeye or filet mignon—just spoon any leftover pan juices over the steak for synergy.
  • Elegant Chicken Dinner: Pair with Pan-Seared Chicken Breasts with Lemon-Garlic Sauce. The potatoes’ savory notes balance the chicken’s bright lemon flavor.
  • Seafood Night Upgrade: Serve alongside Creamy Garlic Butter Shrimp. The potato’s crisp edges and tender centers provide a satisfying contrast to succulent shrimp in sauce.
  • Vegetarian Variation: Offer alongside a hearty vegetable roast or Stuffed Bell Peppers for a full vegetarian feast. The potatoes shine as the most indulgent element.
  • Holiday Table Centerpiece: Include on a Thanksgiving or Christmas spread to add a refined side dish beyond standard mashed or scalloped potatoes.

FAQs

  1. Can I Use a Different Potato Variety?
    Yukon Gold is ideal due to its creamy interior and thin skin, but you can use Russet or red potatoes if you adjust cooking time slightly. Russets may crumble when peeled, so handle gently.
  2. How Do I Achieve a Crisp Crust Without Sticking?
    Ensure the pan and fats (butter + oil) are hot and shimmering before adding potatoes. Pat potatoes completely dry—any surface moisture causes steam rather than sear. Use a heavy-bottomed skillet (cast iron preferred) to maintain consistent heat.
  3. Can I Make These Ahead of Time?
    Yes. Par-brown the potatoes (Steps 1–2) and store in a single layer, uncovered, in the refrigerator overnight. The next day, add garlic, thyme, and broth, then braise for 15 minutes uncovered at 350 °F (175 °C) instead of stovetop for about 15–20 minutes until tender. Finish with a quick broil to re-crisp edges.
  4. What If My Potatoes Are Still Firm After 20 Minutes?
    Increase braising time by 3–5 minutes. Medium heat and a tight-fitting lid ensure even cooking; check that broth covers at least halfway up their sides. Thicker rounds may need extra time.
  5. Can I Substitute Dried Thyme for Fresh?
    You can, but fresh herbs infuse better. Use 1 tsp dried thyme added with the broth. For an even stronger flavor, stir in an additional pinch of dried thyme at the end.
  6. How Do I Store Leftovers?
    Cool to room temperature and refrigerate in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth or under a 350 °F (175 °C) oven for 10–12 minutes until warmed through and re-crisped.

Nutrition Facts (per serving, 2–3 potato rounds; serves 4)

  • Calories: 320 kcal
  • Protein: 4 g
  • Carbohydrates: 32 g
  • Fat: 18 g
  • Fiber: 4 g
  • Sugar: 1 g
  • Sodium: 380 mg

Recipe Tips

  • Uniform Slicing Is Key: Cut each Yukon Gold potato into exactly 1½-inch-thick rounds. Uneven thickness can lead to some pieces being overcooked while others remain underdone. Use a ruler or guide if necessary.
  • Maximize Browning: After placing potatoes in the pan, leave them untouched for the full 4–5 minutes. Resist flipping until the bottom shows a deep golden color. This initial sear forms the crust that keeps interiors tender.
  • Layer Flavor in the Broth: For extra depth, add a ½ tsp dried rosemary or a small sprig of fresh rosemary alongside the thyme. A dash of nutmeg (⅛ tsp) in the broth can enhance the buttery richness.
  • Broth Temperature Matters: Warm the broth slightly before adding to the skillet. Cold broth can shock the pan, lowering the temperature and hampering braising. Use room-temperature or lightly warmed broth for consistent simmering.
  • Butter-to-Oil Ratio: The combination of butter and olive oil delivers both flavor and a higher smoke point—olive oil prevents butter from burning, while butter imparts richness. Avoid solely using butter, which may brown too quickly.
  • Nonstick vs. Cast Iron: A well-seasoned cast iron skillet is ideal for searing. If using nonstick, lower the heat slightly to avoid scorching. In either case, ensure pan is hot enough before adding potatoes.
  • Flavorful Leftover Broth: After removing potatoes, skim any fatty residue from the top of the remaining pan juices. You can store this as a flavored cooking liquid to use in soups or to finish sautéed vegetables.

Conclusion

Herb-Infused Fondant Potatoes elevate simple Yukon Gold potatoes to an elegant side dish worthy of any special occasion. With a crisp, golden crust, a meltingly tender interior, and a heady infusion of butter, broth, garlic, and fresh thyme, these potatoes embody comfort and sophistication in every bite. Whether you’re serving them alongside a perfectly seared ribeye, pan-roasted chicken, or grilled salmon, they’ll leave guests marveling at their buttery richness and herbaceous depth.

For more gourmet potato inspirations, check out Serious Eats’ guide to perfect potato cooking and Bon Appétit’s collection of elegant side dishes. Embrace the art of Herb-Infused Fondant Potatoes tonight—your dinner table has never looked (or tasted) so refined!

Leave a Comment