Elevate Your Side Game With The Ultimate Gourmet Side Dish

If you haven’t discovered Fondant Potatoes yet, you’re missing out on what could be the most decadent, flavorful way to enjoy potatoes. This dish transforms humble spuds into a restaurant-worthy side that rivals any main course. They’re crispy on the outside, tender and buttery on the inside, and packed with rich, savory flavor that will blow your mind.

Once you try these, you’ll realize that the potato was literally created for this dish. It’s the perfect accompaniment to steak, roast chicken, or even my Garlic Butter Steak Medallions Trust me — this side will steal the show every time.

Whether you’re cooking in the oven or on the grill, this method guarantees a show-stopping side of melt-in-your-mouth potatoes that impress every guest.

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Ingredients (for 2 servings):

• 1.5 lb potatoes (Russets work best because of their starchy texture)
• 2 tbsp olive oil, divided
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp butter
• 5 sprigs fresh thyme
• 1 cup bone broth or chicken broth (bone broth offers extra richness and gelatin for melt-in-your-mouth tenderness)

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Why You’ll Love This Dish:

• Gourmet, restaurant-quality potatoes made easily at home
• Crispy on the outside, soft and buttery inside — pure potato perfection
• Perfectly easy to adapt whether baking in the oven or grilling outdoors

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How to Make Them:

As usual, if you have an oven, this is a lot simpler. I don’t, so I’ve adapted for the grill, with you’ve guessed it, a cast iron pan.

In an oven, preheat to 390 degrees. If a grill, heat to medium, medium-high.

Peel your potatoes. The pros will tell you to then cut them in a perfect cylinder. Nah, too much hassle. I’m not feeding the white house, I’m feeding hubs and the occasional visitor. Just cut off the ends a bit so they are flat, and then cut the potatoes across the width in 1.5 – 2 inch high pieces. If they are significantly varied in size, pare the larger ones down to ensure they all cook in about the same time.

Dry the potatoes with a paper towel and in a bowl toss with 1 tbsp oil and salt and pepper.

In a cast iron pan heated on the grill, or a burner over medium high heat, sear the potato for about 7 minutes per side, until each side is a golden brown color. Add the butter and thyme and melt. Baste the potatoes with the melted butter. Add the stock. At this point, put it in your oven, or in my case I close the grill.

Cook for 15 minutes and then baste the potatoes again, and cook for about 15 minutes more, until the potatoes are tender and the broth has been absorbed. 

Baste again with the residual butter and serve.