Fondant potatoes

Those fondant potatoes look incredible—perfectly golden and "melting" in the center! This classic French dish (also known as *pommes de terre fondantes*) is all about that specific contrast between the crispy, seared crust and the rich, butter-braised interior.

If you’re looking to recreate the exact results in your photo, here is the breakdown of how to master the technique.

### 1. The Setup

* **Best Potato:** Use **Yukon Golds** for a creamy, buttery finish or **Russets** for a fluffier, traditional "roastie" texture.

* **The Shape:** Peel them and slice off the ends to create flat tops and bottoms. For a professional look, you can use a round metal cutter to make perfect cylinders, or simply whittle them into "barrels" with a knife.

### 2. The Technique

* **The Sear:** Start by heating a high-heat oil (like avocado or vegetable oil) in an **oven-proof skillet**. Sear the flat ends of the potatoes over medium-high heat for about 5–7 minutes per side until they are deep golden brown.

* **The Flavor Infusion:** Lower the heat and add a generous "knob" of butter, a few smashed garlic cloves, and fresh thyme sprigs. Once the butter foams, use a spoon to **baste** the tops of the potatoes with the herb-infused butter.

* **The Braise:** Pour in chicken or vegetable stock until it reaches about **halfway up** the sides of the potatoes.

* **The Finish:** Transfer the whole skillet to a preheated oven at **200°C (400°F)** for about 20–30 minutes. The potatoes will absorb the stock and become incredibly tender.

### Pro Tips for Success

* **Soaking:** After cutting, soak the potato cylinders in cold water for 10 minutes and pat them **bone dry**. This removes surface starch, ensuring a better crust without sticking.

* **The Sauce:** By the time the potatoes are done, the stock should have mostly evaporated, leaving behind a rich, concentrated glaze in the bottom of the pan to spoon over the top before serving.

**Would you like me to adjust this for a specific dietary need, or perhaps suggest a main dish that pairs perfectly with these?**