Fondant Potatoes

• 2 pounds Yukon Gold potatoes, thinly sliced
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Steps

1. 1 Preheat oven to 375°F.
2. 2 Parboil potato slices in salted water for 5 minutes, then drain and pat dry.
3. 3 Melt butter in a large ovenproof skillet over medium heat.
4. 4 Add garlic, rosemary, and thyme to the melted butter and cook for 1 minute.
5. 5 Arrange potato slices in the skillet in a single layer, seasoning with salt and pepper.
6. 6 Cover skillet with foil and bake for 30 minutes.
7. 7 Remove foil and continue baking until potatoes are golden brown and crispy, about 15 more minutes.
8. 8 Serve warm, garnished with additional herbs if desired.

Equipment

• Ovenproof skillet
• Mandoline slicer (optional)

Variations

• Add grated Parmesan cheese for a cheesy twist.
• Incorporate diced onions for added flavor.

Substitutions

• Use olive oil instead of butter for a dairy-free version.
• Substitute thyme with oregano if preferred.

Pairings

• Grilled chicken
• Roasted vegetables
• Herb-crusted lamb

Nutrition

Tips

• For extra crispy potatoes, increase oven temperature to 400°F for the final 5 minutes of baking.
• Use a mandoline slicer for evenly thin potato slices.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze uncooked potatoes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 10 minutes to the cook time.

Serving Suggestions

• Pair with roasted meats or a hearty vegetable stew.
• Serve alongside grilled fish for a lighter meal.

FAQ