Fondant Potatoes

1. Stage

Prepare the potatoes: Peel the potatoes. Lay a peeled potato on its side and trim about 1/2 an inch off of each side to create flat ends. Cut the potato in half, so you have two large pieces of potato that can sit up on their cut ends. Repeat with the other potatoes. You will have eight big pieces of potato, shaped like little flat-topped mountains. Place the peeled, cut potatoes in a bowl and cover with cool water. Let soak for 10 to 15 minutes.

2. Stage

Preheat the oven to 425°F. Arrange a rack in the center of the oven.

3. Stage

Heat the pan and dry the potatoes: Add the oil to an oven-safe skillet (preferably a 10 or 11-inch cast iron pan) and heat over medium-high heat until just beginning to smoke. Meanwhile, drain the potatoes and pat dry with paper towels.

4. Stage

Sear the potatoes: Once the oil is hot, add the potatoes to the pan evenly spaced apart, cut side down. Season with half of the salt. Let sear until nicely browned on the bottom, 5 to 7 minutes.  Use tongs or a thin spatula to carefully flip the potatoes. Reduce the heat to medium and add the butter in one big piece to the center of the pan. Season with the remaining salt and the pepper.

5. Stage

Flip and add the remaining ingredients: Once the butter is halfway melted, gently swirl the pan and turn off the heat. Add the garlic cloves. Let the butter completely melt, then add the thyme or rosemary followed by the broth. Note that the butter may foam up when you add the broth, so be careful.

6. Stage

Bake: Carefully transfer the pan to the center rack of the preheated oven. Bake until the potatoes are browned on the top and bottom and a paring knife can easily be poked through, 30 to 40 minutes. Use a spoon to baste the tops of the potatoes, then sprinkle with more salt. If desired, squeeze a little lemon juice over top. Let cool for a couple of minutes before serving. Love the recipe? Leave us stars and a review below!