Fondant Potatoes

Recipe View Preheat your oven to 425°F (220°C). (5 minutes)

Recipe View Prepare the potatoes: Trim the ends of each potato to create a cylinder. Stand the potato upright and carefully peel it. Cut each cylinder in half crosswise to create 6 equal-sized potato pieces. (15 minutes)

Recipe View Soak the potato pieces in a bowl of cold water for about 5 minutes to remove excess starch. This helps achieve the perfect crust. (5 minutes)

Recipe View Heat the grapeseed oil in a heavy, oven-proof skillet over high heat until it shimmers. Ensure the skillet is large enough to hold the potatoes in a single layer. (3 minutes)

Recipe View Thoroughly pat the potato pieces dry with paper towels. Place the potatoes, best-looking side down, into the hot oil. Reduce the heat to medium-high and pan-fry until deeply golden brown, about 5-6 minutes. Season generously with salt and pepper. (8 minutes)

Recipe View Flip the potatoes and repeat the browning process on the other side for another 5-6 minutes, until equally golden and crisp. Use a paper towel held with tongs to carefully blot any excess oil from the skillet. Add the butter and thyme sprigs to the skillet. (8 minutes)

Recipe View As the butter melts, use a spoon to baste the potatoes with the thyme-infused butter. Continue to cook until the butter foams and turns a pale tan color, imparting a rich, nutty flavor. Season again with salt and pepper. Pour the chicken broth into the skillet, being careful not to wash away the browned surfaces of the potatoes. (5 minutes)

Recipe View Transfer the skillet to the preheated oven and braise for about 30 minutes, or until the potatoes are tender and creamy inside. If the broth evaporates and the potatoes are not yet tender, add another 1/4 cup of broth and continue cooking for another 10 minutes. (40 minutes)

Recipe View Remove the skillet from the oven and transfer the fondant potatoes to a serving platter. Spoon the remaining thyme-scented butter from the skillet over the potatoes. Garnish with fresh thyme sprigs. Allow to cool slightly for about 5 minutes before serving. (10 minutes)