Pommes Fondantes

Pommes fondantes are the perfect way to zhuzh up a roast. An indulgent step-up from your usual roasties, they are simmered in butter and stock for a rich, deeply flavourful side dish

Serves 4 | Preparation Time 15 minutes | Cooking Time 45 minutes

INGREDIENTS

• 4 large waxy potatoes (eg. Yukon Gold or Charlotte)
• 50g unsalted butter
• 200ml rich chicken or vegetable stock
• 2 sprigs fresh thyme
• 1 garlic clove, lightly crushed Salt and freshly ground black pepper, to taste

METHOD

1. Preheat the oven to 200°C (400°F, Gas 6).
2. Peel the potatoes and trim both ends to create flat surfaces.
3. Slice each potato into thick rounds, approximately 4 cm (1½ inch) thick.
4. In a heavy-bottomed ovenproof skillet, melt the butter over medium-high heat.
5. Add the potato slices and sear each side until golden brown, about 4-5 minutes per side.
6. Once the potatoes are browned, add the stock to the skillet, ensuring the liquid reaches halfway up the sides of the potato slices.
7. Add the thyme and garlic to the skillet and season with salt and pepper to taste.
8. Transfer the skillet to the oven and bake for 30-35 minutes, or until the potatoes are tender and the stock has reduced to a rich glaze.
9. Remove the skillet from the oven and discard the thyme sprigs and garlic.
10. Arrange the potatoes on a serving platter, spooning any remaining sauce over the top, and serve immediately.

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Lead photo credit : Photo: PRACE FRENOLY FOOTAGE