@thatdudecancook demonstrates a classic French technique for making fondant potatoes. Russet potatoes are seared golden brown, then slowly simmered in a generous amount of butter with garlic and onions until incredibly tender and flavorful.
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Peel the russet potatoes.
Trim the ends of the potatoes to create flat surfaces, then slice them into thick, 1.5 to 2-inch tall cylinders.
Rinse the potato slices in cold water to remove excess starch.
Thoroughly dry the potato slices with paper towels.
Heat cooking oil in a large skillet over medium-high heat.
Carefully place the potato slices in the hot oil and sear on one side until golden brown.
Flip the potatoes and add the garlic cloves and pearl onions to the pan.
Add the butter to the pan and reduce the heat to medium-low.
Sprinkle with dried parsley and add fresh thyme sprigs. Let the potatoes simmer gently in the foaming butter.
Cook for about 1 hour and 15 minutes, flipping the potatoes every 15 minutes to ensure they cook and brown evenly on both sides.
The potatoes are done when a skewer or cake tester can be inserted with no resistance.
Remove the potatoes from the pan, garnish with flaky sea salt and fresh thyme, and serve immediately.
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