Skillet Fondant Potatoes

Crunchy on the outside, tender on the inside and full of flavor

I had tried making fondant potatoes a few times.  Not gonna lie, they weren't great.  Bland and boring!  I decided it was time to make them my own!  Of course "It's Italian" from Far Out Foodz had a lot to do with it.  I played with this over and over and finally got it right.  You have to try these because you will fall in love with them.


> 5 medium potatoes peeled and cut in half.  Cut the round edge on each one to make it flat.

> 2tbsp olive oil

> 4 tbsp butter

> 3 sprigs of thyme

> 3 sprigs of rosemary

> Salt to taste

>Pepper to taste

> It's Italian seasoning to taste

> 4 tbsp minced garlic

> 2 cups chicken broth


Preheat oven to 450F.

Heat oil in a large cast iron skillet (I use my #10) over med heat.

Place potatoes flat side down in oil to sear (about 5 mins) turn over and sear other end.

Add butter and garlic to pan, add sprigs of thyme and rosemary around pan, salt and pepper the potatoes.  Generously sprinkle Italian seasoning over potatoes.

Add the chicken broth to the pan then transfer pan to the preheated oven.

Bake until potatoes are fork tender (25 to 35 mins usually)

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