Fondant Potatoes (Butter-Basted Potato Cylinders)
Inspired by techniques from Serious Eats and NYT Cooking.
Thick potato cylinders are seared until deeply golden, then slowly basted and braised in butter, garlic and stock until the inside turns almost custard-soft. The reduced pan juices make the perfect finishing sauce.
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Method
- 1
Heat the oven. Preheat the oven to 220°C (200°C fan) at least 20 minutes ahead, so the potatoes finish cooking in a fully heated oven rather than one still warming up.
- 2
Shape the potatoes. Trim the peeled potatoes into 4-5cm tall cylinders with flat top and bottom; a round cutter about 5cm across makes this quick and keeps every piece the same size. Even cylinders cook and brown at the same rate, so none finish before the others.
- 3
Dry and season. Pat the potatoes completely dry, then season all over with the salt and pepper. A dry surface browns properly in the hot oil — any surface moisture would simply steam instead of sear.
- 4
Sear the first side. Heat the oil in the ovenproof pan over medium-high until shimmering, then stand the potatoes on one flat end and sear without moving for 5-7 minutes until deep golden. Resist checking them too soon — moving them early stops a proper crust forming.
- 5
Sear the other side. Turn the potatoes onto the other flat end and sear for a further 4-5 minutes until that side is equally golden.
- 6
Baste in butter. Lower the heat to medium and add the butter, garlic and thyme to the pan. As soon as the butter foams, spoon it over the potatoes for 1-2 minutes so the aromatics flavour every side.
- 7
Add stock and transfer to the oven. Pour in the stock so it comes halfway up the potatoes, then move the pan to the oven. Cook for 25-35 minutes, basting twice, until a knife slides through with no resistance and the liquid has reduced to a glossy glaze. The potatoes slowly absorb the buttery stock as it simmers, which is what makes the inside meltingly soft.
- 8
Serve. Lift the potatoes out and spoon the glossy pan juices over the top before serving.
Storage
Best served straight from the pan, but leftovers keep in the fridge for up to 2 days. Reheat gently in a covered pan with a splash of stock or water until piping hot throughout. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large ovenproof frying pan (30 cm), stainless or cast iron
- sharp knife
- round cutter about 5 cm (optional)
- tongs
- spoon for basting
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 327 kcal |
| Protein | 4.6 g |
| Carbohydrate | 36.1 g |
| of which sugars | 1.8 g |
| of which free sugars | 0 g |
| Fat | 19.2 g |
| of which saturates | 8.3 g |
| Fibre | 4.4 g |
| Salt | 1.4 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
