Fondant potatoes

By Shahir Massoud
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Give this classic French technique a try for potatoes that are crisp on the outside and meltingly tender on the inside. Made with yellow potatoes, butter, beef stock, and thyme, these fondant potatoes will become your family's favourite veggie side dish for the holidays. 



  • 1 lb yellow flesh potatoes, peeled
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 2 cups beef stock
  • 3 cloves garlic
  • 1/2 bunch thyme
  • 1/2 bunch rosemary


  1. Cut each potato in half, horizontally and pat dry very well with paper towels. Season liberally with salt and pepper. 
  2. In a large skillet, heat the oil over high heat.  Sear the cut side of each potato hard for two to three minutes. 
  3. Flip, then add the stock, butter, garlic, and herbs. Bring up to a gentle boil, then reduce to a simmer. 
  4. Top the potatoes with a parchment cartouche and allow them to cook slowly for 45 minutes to one hour. 
  5. Remove the cartouche and check that the potatoes are very soft with a sharp knife. 
  6. Reduce down the extra stock (if needed) to form a luscious sauce.  Serve and enjoy!   

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