Pommes Fondantes trim whole potatoes, sear butter-crisp ends, braise in thyme chicken stock till tender glossy perfection. French side braises 45 minutes low-slow, turning spuds luxe butter bombs. Serves 4-6, slices reveal creamy hearts.
Pommes Fondantes Recipe
Braised whole potatoes in stock with buttery crusts. Elegant French side, tender inside.
Ingredients
Equipment
Method
- Peel potatoes lightly with peeler. Trim ½-inch flat off each end using knife for stable stand. Potatoes now short fat cylinders.
- Heat skillet over medium-high. Add butter using measuring spoon till foaming. Place potatoes flat-end down with tongs. Sear 5 minutes golden crusty. Flip tongs, sear other ends 5 minutes.
- Tuck garlic and thyme sprigs between potatoes. Sprinkle salt, pepper from measuring spoons.
- Pour chicken stock around edges using measuring cup till halfway up potatoes. Bring to simmer. Cover lid tight. Reduce heat low, braise 30-35 minutes. Stock reduces syrupy, potatoes knife-tender.
- Uncover. Baste potatoes with spoon in pan juices 5 minutes till glossy shine. Pull off heat. Rest 2 minutes.
Notes
- Medium uniform potatoes fit skillet snug, stock level even.
- Chicken stock flavors deep; veg stock swaps fine.
- Don’t stir early; let crusts seal. Leftovers reheat gentle simmer extra stock.
