Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2
Ingredients
- 4 large potatoes preferably Russet or Yukon Gold
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 2 cloves of garlic minced
- 2 sprigs of fresh thyme optional
- 1 cup chicken or vegetable broth
- Chopped fresh parsley for garnish optional
Instructions
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Preheat your oven to 400°F (200°C).
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Peel the potatoes and cut off the ends to create a flat surface. Slice each potato horizontally into 1-inch-thick rounds. Pat the potato rounds dry with a paper towel.
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In a large oven-safe skillet or frying pan, heat the butter and olive oil over medium-high heat until the butter is melted and foamy.
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Carefully place the potato rounds into the hot skillet, ensuring they lay flat. Season with salt and pepper to taste. Cook for about 5 minutes or until the bottoms turn golden brown.
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Flip the potato rounds using a spatula and cook for an additional 5 minutes to brown the other side. Sprinkle minced garlic and thyme leaves (if using) over the potatoes.
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Pour the chicken or vegetable broth into the skillet, being cautious as it may sizzle. Reduce the heat to medium-low.
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Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the potatoes are tender and the liquid has evaporated. Baste the potatoes with the liquid from the pan halfway through cooking.
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remove the skillet from the oven once the potatoes are cooked. Garnish with chopped parsley (if desired).
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Serve the fondant potatoes hot as a delicious side dish alongside your favorite main course. They pair well with roasted meats, poultry, or even vegetarian dishes.
