Fondant potatoes are nothing more than roasted potatoes that are simmered in a small amount of broth until they are tender. Usually the potatoes are cut in a classic shape, called “tournes,” where you trim each piece into a barrel shape. I’ve simplified that by just calling for the potatoes to be cut in equal sizes. By finishing the potatoes in broth it gives them a longer hold time—you can prepare them ahead of time and reheat them when you are ready.
2 large Russet potatoes, about 14 ounces
½ stick (¼ cup) unsalted butter
1½ to 2 cups homemade or canned chicken broth or vegetable broth
1 sprig fresh thyme
Salt and freshly ground pepper
Preheat the oven to 350 degrees. Peel and cut the potatoes into even-size shapes, approximately 3 inches in length, 2½ inches in width. In a sauté pan large enough to hold the potatoes in one layer, melt the butter over a low heat, add the potatoes, and cook slowly until they are golden brown on all sides. This will take 15 to 20 minutes.