Description
Get ready to elevate your side dish game with these Fondant Potatoes! They’re first seared in an oven-safe heavy skillet, then baked in an herb-infused broth until creamy and tender. Serve alongside your Christmas dinner, date night menu, or any meal that needs a rich and buttery potato side.
Ingredients
- 4 medium russet potatoes
- 2 tablespoons neutral oil
- 1/4 cup vegan butter
- 4 sprigs thyme
- 4 cloves garlic, smashed
- 1 cup vegan chicken broth
- Salt and black pepper, to taste
Instructions
- Prep the potatoes. Lightly scrub the potatoes to remove any excess dirt. Then peel the potatoes and cut off the ends so each potato is fairly even and cylindrical. Finally, cut each potato in half to form two potato cylinders.
- Preheat oven to 400°F.
- Sear potatoes. In a large, oven-safe skillet over medium heat, warm the oil. Once warm, add the potatoes into the pan in a single layer, flat side down, and season with salt and pepper. Cook for 5-6 minutes, or until golden brown. Flip the potatoes, season with salt and pepper again, and cook for an additional 5-6 minutes, or until golden brown.
- Add aromatics. Add in the vegan butter, garlic, and fresh sprigs of thyme. Let the butter melt, then baste the potatoes with the herb-infused butter sauce.
- Bake. Carefully add the broth evenly around the potatoes, then place the pan in a preheated oven. Bake for 30-35 minutes or until the potatoes are fork tender and have a deep golden brown on the exterior.
- Serve. Season the top of the potatoes with additional salt and pepper as needed, and serve the creamy potatoes while warm, as desired.
Notes
- Fresh thyme sprigs infuse the butter and add so much flavor to the dish. If you only have dried thyme, try adding 1/2 teaspoon. Or, fresh rosemary can work well.
- Leftover potatoes can be stored in an airtight container in the refrigerator for 3-4 days. Before covering, allow the potatoes to cool to room temperature. This will prevent condensation from building inside the storage container.
- We wouldn’t recommend freezing these fondant potatoes because they will change their texture upon thawing.