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Best Cast Iron Fondant Potatoes

Best Cast Iron Fondant Potatoes

Classic French melting potatoes seared to a crisp golden brown in cast iron, then oven-braised in butter and chicken broth until incredibly tender.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 large Russet potatoes
  • 2 tbsp high-smoke-point oil avocado or canola
  • 3 tbsp unsalted butter
  • 4-5 sprigs fresh thyme
  • 2 cloves garlic lightly crushed - optional
  • 1/2 to 1 cup low-sodium chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Equipment

  • 10-inch or 12-inch cast-iron skillet
  • Sharp chef's knife or round biscuit cutter
  • Tongs
  • Basting spoon

Method
 

  1. Peel the potatoes. Cut the rounded ends off, then cut the sides to form uniform cylinders about 2 inches tall.
  2. Soak the cylinders in cold water for 10 minutes to remove excess starch. Pat completely dry with paper towels.
  3. Preheat oven to 400°F (200°C).
  4. Heat the oil in a cast-iron skillet over medium-high heat. Place the potatoes flat side down, season with salt and pepper, and sear for 5-6 minutes until deeply browned.
  5. Flip the potatoes. Add the butter, garlic, and thyme to the skillet.
  6. As the butter melts, tilt the pan and baste the potatoes with the hot butter for 1-2 minutes. Let the second side sear for 4 more minutes.
  7. Pour the chicken broth into the skillet until it reaches halfway up the potatoes. Turn off the stovetop heat.
  8. Transfer the skillet to the preheated oven and bake for 25-30 minutes until the potatoes are completely tender when pierced with a knife.
  9. Serve hot, spooning the reduced pan sauce over the top.

Notes

Broth Level: Do not submerge the potatoes entirely in broth, or the tops will lose their crispy seared crust.
Searing: Let the cast iron do the work. Don't force the flip if the potatoes are sticking; they will release when a good crust forms.