With the holidays coming up quickly, I am always looking for easy recipes with a real wow factor. These fondant potatoes have it all! Pan-seared and then baked in the oven, the middles are soft and the outsides are crisp. They’re rich with buttery flavor and fresh herbs, and they truly taste like they came from a five-star restaurant.
How to Store and Reheat
Store leftover fondant potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in a covered oven-safe skillet with a bit of vegetable broth at 350°F for 15 minutes, or until warmed through.
Serving Suggestions
These fondant potatoes are such an elegant addition to any holiday meal. I love them at Easter with pineapple ham, Thanksgiving with turkey, or Christmas with garlic butter prime rib.
How to Make Fondant Potatoes Step by Step
Season the Potatoes: Preheat your oven to 450°F. Cut both ends off each of 8-10 peeled small/medium Yukon Gold potatoes so that they sit flat, they should be about 2 inches tall. Pat dry with a paper towel and season each side with ½ teaspoon of sea salt and ¼ teaspoon of freshly cracked black pepper.
60+ Holiday Side Dish Recipes
This holiday season be sure to check out our sides guide for all the recipes plus tips and tricks for entertaining. Sear the Potatoes: Place 2 tablespoons of avocado oil in a large heavy heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the potatoes flat side down. Cook until a golden crust has formed, about 5 minutes. Flip the potatoes, continue to cook for another 3-4 minutes until a crust has formed on the other side. Drain the oil from the skillet. Bake the Potatoes: Add 3 tablespoons of unsalted butter, 3 peeled garlic cloves, 2 sprigs of fresh thyme, and 1 sprig of fresh rosemary to the skillet. Pour in 1 cup of vegetable stock, and transfer the skillet to the oven. Bake for 25-30 minutes or until the potatoes are tender when pierced with a fork. To serve, top with flaky sea salt and spoon the remaining butter sauce in the pan over the potatoes.
