Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
- 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
Preheat your oven to 400°F (200°C).
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.
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.
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.
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.
Pour the chicken or vegetable broth into the skillet, being cautious as it may sizzle. Reduce the heat to medium-low.
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.
remove the skillet from the oven once the potatoes are cooked. Garnish with chopped parsley (if desired).
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.