The best recipes, improved

Fondant Potatoes


  • 1 Large russet potato
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • salt and pepper to season
  • 1 Clove sliced garlic
  • 2 Sprigs fresh thyme
  • 1 1/2 c Chicken stock boiling hot (approximately)
  • 1 tbsp. Butter (additional, as needed)


  1. Preheat oven to 400°F. Place a baking dish just large enough to loosely fit your potato pieces in the oven to preheat.
  2. Peel the potatoes and cut them into about 2\" thick cylinders. Trim off the rounded ends so they\'re flat on both ends, and try keep the pieces all the same size so they cook evenly.
  3. Season the potatoes on both sides with salt and pepper and set aside.
  4. Bring the chicken stock to a boil.
  5. Heat the butter and olive oil over medium heat in a cast iron skillet or non-stick saute pan.
  6. Add the sliced garlic and sprigs of thyme, and cook for 1 minute to soften the garlic. Remove garlic and thyme from the pan and set aside.
  7. Add potato pieces to the pan and brown both ends until golden, about 3-4 minutes or so per side over medium to medium-high heat
  8. Remove the browned potatoes from the cast iron pan and place them into the pre-heated baking dish.
  9. Add the garlic and thyme to the dish. Pour in the hot chicken stock until the potatoes are half submerged.
  10. Top each potato with a dash of butter then return the pan to the oven for about a half hour or until the potatoes are tender. Serve immediately.